two racks of lamb molded in a crown, herb crusted and smoked to perfection
Prep Time30 minutesmins
Cook Time2 hourshrs
Resting time10 minutesmins
Total Time2 hourshrs40 minutesmins
Course: Dinner
Cuisine: French
Keyword: herb crusted lamb roast, Lamb crown roast, racks of lamb
Servings: 8people
Calories: 1012kcal
Equipment
Pellet smoker grill, i used the Cuisinart Clermont pellet grill & smoker for this recipe
Meat trussing needle
Kitchen twine
Nitril gloves
Ingredients
2racks of lamb
Herbs crust
¼cupolive oil
1tbspmaple syrup
½cupfresh parsleyminced
2clovesgarlicminced
1sprigcorianderminced
2sprigsthymeminced
2tbspmustard
salt and pepperto 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.