Smoked Christmas Crown Roast of Australian Lamb
Servings 1 Crown Roast of Lamb
- 1 crown roast of Australian grass-fed lamb frenched, trimmed and tied
- 1 cup olive oil plus additional to baste
- 2 tablespoons each of dried basil rosemary, sage and thyme, all coarsely ground
- 6-8 cloves garlic minced
- Kosher salt and fresh ground peppercorn to taste
- 2 cups oak wood chips and 1 cup of chestnuts shells soaked in water for 1 hour prior to use
- Roasted Butternut Squash and Faro Salad recipe below
From your butcher purchase a, "bone-in, frenched, and tied crown roast of lamb."
At least 2 hours prior to smoking, remove crown roast from refrigeration. Whisk together olive oil, herbs, garlic, salt and pepper, then rub into the lamb. Wrap the exposed frenched bones in tin foil. Wrap the entire roast in cling plastic and set on a sanitized counter to rest, elevating the lamb to near room temperature.
Preheat grill to 275F, at least 30 minutes prior to the cook. When the billowing smoke thins and turns a faint blueish in hue, you are ready to begin smoking!
Place seasoned lamb crown in smoker and baste intermittently with oil, until the pork is within 15F of desired serving temperature (see notes section below). Turn up grill to maximum heat, searing the exterior of the lamb, removing the roast from the grill when within 5 degrees of desired serving temperature. Rest under a tinfoil tent for 15-20 minutes prior to carving.
Meanwhile, prepare the Roasted Butternut Squash and Faro Stuffing (recipe below), set aside.
For presentation, spread the Faro and Butternut Squash Salad over the base of the plate. Rest the smoked lamb crown roast over the stuffing. Fill the middle of the roast with additional salad. To serve and plate, remove kitchen twine and slice the racks between the bone. Lay the chops over a spoonful of the salad and drizzle with additional maple-cider vinaigrette. Season, to taste. Devour.
Smoke and Serving Guide: Smoke at 275F until the lamb is within 15F of desired serving temperature. Turn up all burners and sear exterior of the lamb until within 5 degrees of desired serving temperature. Remove from heat and rest for 15-20 minutes prior to carving.
Medium-Rare: Smoke until 120F | Sear until 130F | Serve at 135F
Medium: Smoke until 125F | Sear until 135F | Serve between 140F