Smoked Crown LAMB Roast
- 30m Prep Time
- 1h Cook Time
- 2h Ready In
A crown lamb roast is a festive centerpiece for holidays, formed by tying two frenched lamb racks into a circle. It's smoked low and slow, then seared for a crisp exterior, and served with roasted vegetables stuffed in the center.
Ingredients
- 1 cup fresh parsley stems removed
- 3 tbsp shallots roughly chopped
- 2 tbsp fresh sage roughly chopped
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp fresh oregano roughly chopped
- 1 tbsp fresh thyme roughly chopped
- 1 1/2 tsp fresh rosemary chopped
- 1 tsp garlic roughly chopped
- 1/2 tsp kosher salt
- 1/2 cup extra-virgin olive oil
- 2 racks of lamb frenched (8 bones each)
- 1 1/2 tsp extra-virgin olive oil
- cooking twine
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 27.5 mg
- Iron: 1.2 mg
- Magnesium: 11.4 mg
- Phosphorus: 24.1 mg
- Potassium: 109 mg
- Zinc: 0.41 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp kosher salt
- 1/2 cup extra-virgin olive oil
- 1 1/2 tsp extra-virgin olive oil
- cooking twine
Prepare
- 1 cup fresh parsley, stems removed
- 3 tbsp shallots, roughly chopped
- 2 tbsp fresh sage, roughly chopped
- 1 tbsp fresh oregano, roughly chopped
- 1 tbsp fresh thyme, roughly chopped
- Chop 1 1/2 tsp fresh rosemary
- 1 tsp garlic, roughly chopped
- 2 racks of lamb, frenched (8 bones each)
Let's Cook
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Step 1.
Make the herb paste: In a food processor, combine 1 cup fresh parsley (stems removed), 3 tablespoons roughly chopped shallots, 2 tablespoons roughly chopped fresh sage, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon roughly chopped fresh oregano, 1 tablespoon roughly chopped fresh thyme, 1½ teaspoons chopped fresh rosemary, 1 teaspoon roughly chopped garlic, and ½ teaspoon kosher salt. Pulse twice, then turn the processor on and slowly add ½ cup extra-virgin olive oil. Process for 1 minute, scrape down the sides with a spatula, and process again for 1 minute.
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Step 2.
Trim any excess fat from the two frenched lamb racks (8 bones each). Rub the herb paste liberally over both racks.
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Step 3.
Preheat the smoker to 225°F using cherrywood or applewood.
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Step 4.
Construct a crown roast: Place the two racks in a circle with bones facing up and meat facing inward. Tie the racks together with cooking twine: wrap twine around the roast where the meat meets the exposed bone and tighten slightly, then repeat at the base of the ribs. Place the crown roast on a baking sheet.
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Step 5.
Transfer the roast from the baking sheet to the smoker and insert a meat probe. Smoke for 90 minutes, or until the internal temperature reaches 130°F.
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Step 6.
While the lamb smokes, prepare any side dishes (e.g., roasted root vegetables or potatoes) if desired.
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Step 7.
Once the lamb reaches 130°F, remove it from the smoker. Set the grill for direct grilling over high heat, or heat a large cast-iron skillet on the stove over high heat. Sear the roast over direct heat until the internal temperature reaches 135–140°F.
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Step 8.
Remove the roast from the smoker or skillet and place it on a serving tray. If you have roasted vegetables or potatoes, stuff them into the hollow center of the crown roast. Let the roast rest for 15 minutes before slicing and serving.