Consider this your invitation to pair lamb with grilled fruit. The sweetness of the plums offsets the fattiness and saltiness of the lamb, while the hazelnut gremolata brings in earthiness and a little brightness. This is a super easy way to cook lamb for a crowd, so don’t be intimidated. Wrap the bones in foil so they don’t char off during grilling. You can ask your butcher to go ahead and remove the fat cap and french the bones, but if you’d rather french the bones yourself, pull all the excess meat and fibers off them with butcher’s twine. Serve with a green like sautéed spinach, crusty bread, and rosé.