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Lamb crown roast

Lamb crown roast

two racks of lamb molded in a crown, herb crusted and smoked to perfection
Print Recipe
Prep Time 30 mins
Cook Time 2 hrs
Resting time 10 mins
Total Time 2 hrs 40 mins
Course Dinner
Cuisine French
Servings 8 people
Calories 1012 kcal

Equipment

  • Pellet smoker grill, i used the Cuisinart Clermont pellet grill & smoker for this recipe
  • Meat trussing needle
  • Kitchen twine
  • Nitril gloves

Ingredients
  

  • 2 racks of lamb

Herbs crust

  • ¼ cup olive oil
  • 1 tbsp maple syrup
  • ½ cup fresh parsley minced
  • 2 cloves garlic minced
  • 1 sprig coriander minced
  • 2 sprigs thyme minced
  • 2 tbsp mustard
  • salt and pepper to taste

Instructions
 

Meat preparation

  • With a meat trussing needle, pierce a hole and thread the twine into each extremities of both racks. The holes should be made between the two last bones.
  • Tie one end with the end of the other rack, making sure that both rack's fat side are facing together.
  • Place the racks vertically, bones upward and mold circle with the base of the racks, pulling the tip of the bones downward.
  • Secure the base passing another kitchen twine around the base.

Herbs crust

  • Mix all the herbs and spices together. It should be the consistency of a thick paste.
  • With your hands, gloved, press the paste generously inside-out the roast.

Smoking

  • Preheat your smoker at 300°F
  • Place the crown directly on the cooking grates and smoke for about 1.5 to 2 hours, or until internal temperature has reached 135°F
  • Remove from smoker and let it rests for about 10 minutes.

Notes

Most of local butchers have french trimmed racks of lamb but if you can't find any, you will need to trim it yourself. Stay tuned, i'll provide with a step by step guide post soon.
Keyword herb crusted lamb roast, Lamb crown roast, racks of lamb
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