Smoked Lamb Crown Roast Recipes

CROWN ROAST OF LAMB

Steps:

• Place a 9-by-13-inch roasting pan in oven, and heat oven to 425 degrees.
• Lay racks side by side on a cutting board so concave rib side faces up, with rib tips pointing up as well. With a sharp knife, make a short, shallow incision (not more than 1/8-inch deep) in the flesh between each rib bone. With butcher's needle and twine, stitch the racks together where they meet.
• Lift racks by rib tips to stand upright, and shape them by hand so that the ends come together to form a crown. With the needle and twine, stitch the racks together.
• Drizzle olive oil over the inside and the outside of the crown roast, and massage it onto lamb. Shower crown roast with salt and pepper. Mix garlic and rosemary and press it thoroughly onto inside and outside of crown. Wrap each exposed rib tip with aluminum foil.
• Place crown meat-side down on a flat rack in roasting pan, and roast 35 to 40 minutes for rare; let rest uncovered 10 minutes. Remove foil and place paper frills on rib tips.

CROWN ROAST OF LAMB

Steps:

• Preheat the oven to 375 degrees F.;
• To french the racks of lamb:
• Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones. Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone. Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown. Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.;

SMOKED LAMB ROAST (WITHOUT A SMOKER)

Steps:

• In the an shallow aluminum tray combine the water, wood chips, and 1 tbl of the crushed mint. Stir a bit and set aside to soak while preparing the Lamb.
• Heat your grill to around 300 degrees and keep the lid closed.
• In a bowl, combine the vinegar, olive oil, the mint jelly, and the rest of the dried herbs. Whisk or blend until well mixed. Set aside.
• Unwrap the clean the lamb. Chop the garlic cloves into quarters. At even intervals, take a long, thin bladed knife and push about halfway into the lamb. You want to make small holes that reach around the center mass of the meat. Insert the garlic cloves into the holes.
• Baste some of the vinegar/herb mix onto the meat.
• Place a piece of foil tightly over the tray of wood chips and then with a toothpick, make evenly spaced, small holes in the top. Not too many though. Around 7 to 10 should do.
• Place in grill below rack on grill. Make sure to use oven mitts.
• Replace rack and place another piece of foil on the rack and place lamb in center of it. Curl up the sides of the foil to save any juices that will run off. This will aide in the smoking process.
• If you like more flavor, you can always shake on some more rosemary, garlic powder, or onion powder, but there should be plenty in the baste mix.
• 10. Close lid and let cook for 45 minute Then turn the roast over, baste and cook for another 45 minute Be generous with your basting. It will increase the flavor in the smoke ring of the meat.
• Repeat at least 2 more times, depending how well-done you want your meat, but no more than 6 times or the meat will get over done and chewy. I like mine rare in the middle so I do a total of 3 hours of cooking time. (Until meat is about 160-170 degrees in the center).
• If you have a lot of baste mix left over after your last turn, just pour it into the foil directly under the lamb.
• Once cooked to your liking, remove lamb from grill and let stand for at least 15 minutes to let the juices redistribute.
• Slice up and enjoy. I like to eat mine with garlic and rosemary mashed potatoes and steamed asparagus, with mint jelly on the side. It also makes great cold lamb sandwiches.