Crown Roast of Lamb

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The Crown Roast of Lamb, smoked on the Oklahoma Joe's Bronco, is a showstopper with smoky tender lamb seasoned with garlic, fresh herbs, mint, and red chili peppers.

Prep Time45

Cook Time1 30

Total Time2 15

Course: Dinner, Main Course

Cuisine: American

Servings: People

Author: Derek Wolf

Ingredients

Lamb:

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 Chili thinly sliced
Kosher Salt to taste

Serving:

Mashed Potatoes
Grated Parmesan Cheese
Chopped Parsley
Lemon Wedges

Instructions

Garlic Herb Paste

Add all the ingredients to a food processor and blend until smooth. Set aside until ready to use.

Mint Chili Vinaigrette

Add all the ingredients, except for the sliced red chili, to a clean food processor and blend well. Pour all into a small bowl or mason jar.
Then add your sliced red chilis to the small bowl/mason jar. Mix and let sit until ready to serve.

Racks of Lamb

Lay a rack with the bones facing you. Find the groove at the knuckle of the bone where you would traditionally slice the rack into single cuts.
Cut in between each bone at that groove going only ½ inch deep. When the lamb is done being sliced, it should be bendable.
Repeat this for both racks of lamb and then set aside.
Next, lather your racks of lamb in the garlic herb paste thoroughly.
Then, let’s make the racks into a crown. Place the onion half on the cutting board. (You don’t have to do this, but it will help keep its shape better.) Surround it 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 325 degrees F. Add some wood chips or chunks to the smoker for additional smoky flavor.
Add your lamb crown onto the grill and cook indirectly for 1.5 hours until it reaches around 135 degrees F 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 400 degrees F.
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!

Video

Nutrition