This Garlic Herb Lamb Crown is the perfect Easter feast! It’s made up of beautiful french-cut rack of lamb that’s lathered in homemade garlic herb paste, smoked to juicy and tender perfection on Oklahoma Joe’s Drum Bronco Smoker, then served with mint chili vinaigrette.
Mint Chili Vinaigrette for Garlic Herb Lamb Crown
First, make your mint chili vinaigrette. This stuff just gets better as it sits, so make it before you prep the rest of your meal, then set it aside and let the flavors really come together.
To make the vinaigrette, combine white wine vinegar, mint leaves, olive oil, garlic cloves, and salt in a food processor. Blend until smooth, then transfer the mixture to a bowl or mason jar. Place sliced red chiles into the vinaigrette, then set it aside while you put together the garlic herb lamb crown.
Garlic Herb Paste
Garlic herb lamb crown is just lamb crown without the garlic herb paste. This paste is so simple but adds incredible flavor to the meat.
To make the garlic herb paste, add fresh parsley, dijon mustard, fresh rosemary, fresh thyme, garlic cloves, lemon juice, olive oil, and salt to a food processor. Blend together until smooth, then taste and adjust as needed.
Prep the Lamb for Garlic Herb Lamb Crown
Next, it’s time to prep the rack of lamb. To do so, we’re going to french it, which isn’t totally necessary but does give it a well put-together look, making it perfect for a holiday dinner!
So, lay one of your racks of lamb down with the back of the bones facing you. Find the groove at the knuckle of the bone, then cut 1/2 inch deep in between each bone.
Next, lather your racks generously with the garlic herb paste. And when I say generously, I mean generously. No skimping on flavor allowed here.
Now it’s time to form the two racks into a crown. Place the onion half onto a cutting board, then surround the cutting board with the two racks of lamb. Make sure that the sliced side is facing out. Bring the racks of lamb next to each other so they’re touching, then use a trussing string to tie them together.
Lather the prepped lamb with any extra garlic herb paste (because you can’t go wrong with more garlic herb paste), then place the lamb into the fridge to marinate for 15 minutes. We want all of that garlic herb flavor to really soak into the meat before cooking. Trust me.
Time to Smoke the Garlic Herb Lamb Crown
First, preheat your Oklahoma Joe’s Bronco Drum Smoker for indirect cooking at around 325ºF. For extra smoky flavor, add some wood chips or chunks to the smoker.
Next, add the lamb crown onto the grill and cook it until it reaches an internal temperature of 135ºF. This usually takes me about 1.5 hours and results in delicious medium-rare meat.
Roughly 15 minutes before the lamb is done cooking, pull it off of the grill and place it into a cast-iron skillet. To the middle of the crown, add prepared mashed potatoes or rice, then top it off with a sprinkle of parmesan cheese.
Let the smoker heat to 400ºF to crisp up the lamb, then pull the skillet off and let the meat rest for 10 minutes.
You’ve Been Served!
Finally, it’s time to serve your delicious feast. First, drizzle the lamb with the prepped mint chili vinaigrette. Garnish with parsley, then slice and serve your garlic herb lamb crown!
Garlic Herb Lamb Crown
- 2 Racks of Lamb frenched
- ½ White Onion
Garlic Herb Paste:
- ¼ cup Fresh Parsley
- 2 tbsp Dijon Mustard
- 1.5 tsp Fresh Rosemary
- 1 tsp Fresh Thyme
- 6-8 Garlic Cloves
- 2 medium Lemons juiced
- 1 tbsp Olive Oil
- Kosher Salt to taste
Mint Chili Vinaigrette:
- ¼ cup White Wine Vinegar
- 2 tbsp Mint Leaves
- 1 tbsp Olive Oil
- 8-10 Garlic Cloves
- 1 Red Chile thinly sliced
- Kosher Salt to taste
- Mashed Potatoes or Rice
- Grated Parmesan Cheese
- Chopped Parsley
- Lemon Wedges
- Add all the ingredients for the Garlic Herb Paste to a food processor and blend until smooth. Set aside until ready to use. Add all the ingredients for the Mint Chili Vinaigrette (except for the sliced red chile) to a clean food processor and blend until well integrated. When the vinaigrette is done, pour all into a bowl or mason jar then add your sliced red chiles. Mix together and let sit until ready to serve.
- Lay one of your racks of lamb with the back of the bones facing your. Find the groove at the knuckle of the bone where you would traditionally slice the rack into single cuts. Make a cut in between each bone at that groove going only ½ inch deep. When the lamb is done being sliced, it should be able to bend easily because of the slices. Repeat this for both racks of lamb and then set aside.
- Next, lather your racks of lamb in the garlic herb paste thoroughly. Next, let’s make the racks into a crown. Place the half cut onion on the cutting boards or any other small round object. (You don’t have to do this, but it will help keep its shape better.) Surround the object with the two racks of lamb so that the “sliced” side is facing outwards. Bring the racks of lamb next to each other so they are touching, and then tie them together using a trussing string. This can be done by tying the bones on top of the meat below. Once it is ready, lather any excess herb paste onto the meat and place the crown into the fridge for 15 minutes.
- Preheat your grill for indirect cooking at a medium temperature around 325F. Add some wood chips or chunks into the grill for additional smoke flavor.
- Add your lamb crown onto the grill and cook indirectly for 1.5 hours until it reaches around 135F internal for medium rare. About 15 minutes before the lamb crown is done, pull it off and place it into a cast iron skillet. Add to the middle of the crown your cooked mashed potatoes or rice. Grate some parmesan cheese over the top and get the heat of your smoker to 400F. Let crisp quickly, then pull the skillet with the crown out to rest for 10 minutes.
- Right before serving, drizzle the Mint Chili Vinaigrette over the top, garnish with chopped parsley and add some lemon wedges on the side. Slice, serve and enjoy!