Crown Roast of Lamb
When you’re on the hunt for a stunning entrée for your next special occasion, consider making my epic Crown Roast of Lamb recipe. And, instead of roasting it Alton Brown-style in the oven, why not smoke it, Derek Wolf-style, on the Oklahoma Joe’s Bronco?! The result? A better, smokier rack of lamb, perfectly tender and tastier! Table of contents Recipe NoteCrown Roast Smoking Timehow to avoid overcooking the lambWhat to Serve with Rack of Lamb Crown RoastMore with LambFAQs Recipe NoteCrown Roast Smoking Time Crown Roast Smoking Time Crown Roast Smoking Time how to avoid overcooking the lamb What to Serve with Rack of Lamb Crown Roast More with Lamb FAQs Why You’ll Love the Crown Roast of Lamb The crown roast rack of lamb isn’t your average dish. With those artfully exposed bones on your holiday table, your friends and family might wonder if you’ve enrolled in French cooking school on the sly. What’s not to love about a smoky, garlic-infused lamb that gets leveled up by some mint and red chili? The lovely stuffing with the creamiest mashed potatoes is the perfect complement. It’s comfort food disguised in the most elegant presentation. If you love lamb recipes, you’ll also want to check out: Grilled Lamb Arayes, Garlic Herb Lamb Crown, Rotisserie Leg of Lamb with Chimichurri Sauce, and Spiced Lamb Kebabs with Mint Chimichurri. Crown Rack of Lamb Ingredients Lamb – The racks of lamb become circles with the help of an onion half. Garlic Herb Paste – French herbs are combined with fresh garlic, lemon juice, olive oil, and kosher salt. Mint Chili Vinaigrette – White Wine Vinegar, mint leaves, olive oil, garlic, red chili, and salt. Accompaniments – Mashed potatoes, Parmesan cheese, chopped parsley, and lemon wedges round out the feast. Lamb – The racks of lamb become circles with the help of an onion half. Garlic Herb Paste – French herbs are combined with fresh garlic, lemon juice, olive oil, and kosher salt. Mint Chili Vinaigrette – White Wine Vinegar, mint leaves, olive oil, garlic, red chili, and salt. Accompaniments – Mashed potatoes, Parmesan cheese, chopped parsley, and lemon wedges round out the feast. Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. How to Make Lamb Crown Roast Recipe Although it may look complicated, let me show you how easy it is to make this impressive dish. The whole thing should take just a little over two hours to make. Garlic Herb Paste First, we’ll start by making the Garlic Herb Paste. Combine ingredients in a food processor and blend until smooth. Set it aside for later. Mint Chili Vinaigrette Now, let’s tackle the Mint Chili Vinaigrette. Toss everything into a food processor bowl, except the sliced red chile. Pulse, blend, and then pour into a small bowl or jar. Finally, add the chopped red chiles, mix with a spoon or spatula, and then chill until you’re ready to serve. Crown Rack of Lamb Lay one rack with the bones at the back and then make some shallow cuts between the bones. This makes it bendable. Do this for both racks. Now, coat those racks generously with the garlic herb paste. Time to shape things up. Grab an onion and cut it in half. Place the flat side of the half-cut onion and then use it to help form your lamb in a crown shape. Tie the racks together with some kitchen twine, and then let them set in the fridge for 15 minutes. Recipe Note Please note, I left the onion in the middle of the rack roast so that it would hold it’s shape during the cooking process. You do not have to do this, but I have found it really helps keep things sturdy while cooking. Crown Roast Smoking Time Fire up your Oklahoma Joe’s Bronco, aiming for around 325° degrees F for some indirect cooking magic. Add some wood chips for that extra smoky flavor. Place your lamb crown on the grill and let it cook indirectly for 1.5 hours, or until it hits an internal temperature of 135° degrees F for medium rare. how to avoid overcooking the lamb Make sure to use your instant-read thermometer, because there is no sadder moment than when you realize the Easter lamb is overcooked and the guests have arrived. Around 15 minutes before it’s done, transfer lamb into a cast iron skillet and then add the mashed potatoes (or rice) into the center of the roast. Next, sprinkle some Parmesan and get the top crispy at a high heat of 400° degrees F. Serving Once the roast lamb is ready, let the lamb rest for 10 minutes. Transfer lamb to your best serving dish or go rustic and slice it up on a cutting board. Drizzle the mint chili vinaigrette, throw on some chopped parsley, and then add lemon wedges on the side. Now, slice it up with a sharp knife, serve, and then get yourself ready for the roar of compliments! What to Serve with Rack of Lamb Crown Roast Beyond serving the lamb with the mashed potatoes, some roasted root vegetables or Brussels Sprouts would be fantastic. A spinach salad with crispy bacon and seasoned croutons is another idea. More with Lamb Leftovers & Reheating Store any leftover Crown Rack of Lamb in the fridge wrapped in aluminum foil in an airtight container. When reheating, you can fire up the grill and heat inside the aluminum foil with some liquid over medium-high heat until warm. If there are sides like mashed potatoes, store and reheat them separately. Drizzle the mint chili vinaigrette on the lamb just before serving to revive the flavors. Enjoy your reheated leftovers! FAQs What determines the taste of lamb? The taste of lamb is influenced by factors such as the age of the lamb, its diet, and how it’s prepared. Generally, lamb from younger animals tends to have a milder flavor, while meat from older sheep might have a stronger taste. ​What can I place on top besides mashed potatoes? If potatoes aren’t on the menu, you might consider topping the crown with some rice pilaf. Where can I get a grass-fed rack of lamb? Your local grocery store should have some great options. If you’re feeling more adventurous, you may want to try some of the online sellers such as Lilac Hedge Farm, White Oak Pastures, or GrassRoots Farmers Co-Op. If you have another good source, drop me a message in the comments. I’m always on the lookout! Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Lamb: ▢ 2 Racks of Lamb frenched▢ ½ White Onion ▢ 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 ▢ 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 ▢ 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 ▢ Mashed Potatoes ▢ Grated Parmesan Cheese ▢ Chopped Parsley ▢ Lemon Wedges Garlic Herb Paste Add all the ingredients to a food processor and blend until smooth. Set aside until ready to use. Add all the ingredients to a food processor and blend until smooth. Set aside until ready to use. 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. 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. 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. 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! 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. 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. 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. Repeat this for both racks of lamb and then set aside. Next, lather your racks of lamb in the garlic herb paste thoroughly. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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! Slice, serve, and enjoy! Calories: 692kcal | Carbohydrates: 8g | Protein: 25g | Fat: 62g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Cholesterol: 126mg | Sodium: 153mg | Potassium: 467mg | Fiber: 2g | Sugar: 2g | Vitamin A: 382IU | Vitamin C: 37mg | Calcium: 63mg | Iron: 3mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!