Chef Tom cooks up a Smoked Crown Roast of Lamb, a nice green herb sauce and herb roasted smashed potatoes.
Category
Entree
Cuisine
American
Servings
15
Prep Time
1 hour
Cook Time
45 minutes
Calories
959
Experience the savory smokiness of Chef Tom's Crown Roast of Lamb with herb-infused green sauce and herb-roasted smashed potatoes.
Ingredients
- 2 (8 bone) racks of lamb
-
Smoke on Wheels BBQ Marinade
-
Cattleman’s Grill Steakhouse Seasoning
- 3 tbsp grape seed oil
- 1/2 cup cilantro
- 1/2 cup parsley
- 1/4 cup baby dill
- 1/4 cup oregano
- 1/4 cup lemon juice
- 1/4 cup lime juice
-
2 tbsp honey
- 2 tbsp cumin
- 3 large cloves garlic, sliced
-
1 cup extra virgin olive oil
-
kosher salt, to taste
- 2 lb baby potatoes
- 2 tbsp fresh oregano, minced
- 2 tbsp fresh thyme leaves
-
Olive oil
-
Code 3 Spices Grunt Rub
-
kosher salt, to taste
- 1/4 cup unsalted butter
For the fresh herb sauce:
For the herb roasted potatoes:
Directions
- To make the fresh herb sauce, combine all ingredients except the oil and salt in a small food processor. Process until smooth. Transfer to a bowl. Begin to slowly pour in the olive oil while whisking continuously. When the oil is fully incorporated and the mixture is emulsified, taste and season with salt, to taste. Store in the refrigerator until ready to serve.
To make the herb roasted potatoes, preheat your Yoder Smokers YS640 pellet grill to 400°F. Wash the potatoes. Toss them in the oil and herbs. Season with salt and Code 3 Spices Grunt Rub. Cook at 400°F until tender. Add butter and smash potatoes.
Trim the excess fat and silver skin from the racks of lamb. Place the racks in a zip top bag with enough Smoke on Wheels BBQ Marinade to cover. Seal and marinate for one hour. Remove the lamb from the marinade. Wipe excessive marinade from the surface of the lamb. Season the lamb with Cattleman’s Grill Steakhouse Seasoning.
Preheat a Lodge 12” cast iron skillet over high heat. Add the 3 tablespoons grape seed oil to the skillet. Quickly sear the lamb on all sides until nicely browned. Remove from the skillet and place on a cutting board. Tie the end bones of the two racks of lamb together with butcher’s twine. Bring the other ends of the racks together, bone sides of the racks facing out, and tie the other end bones together. Run another piece of twine all the way around the bottom part of the roasts to help form a circular crown shape, and tie to hold in place.
Preheat your Yoder Smokers YS640 pellet grill to 250°F. Place the crown roast on the second shelf and smoke until the internal temperature reaches 125°F, about 45 minutes. Remove the crown roast and rest 5-10 minutes before serving. Slice to serve. Serve on top of the smashed potatoes, topped with the fresh herb sauce.
Nutrition
Nutrition
- Serving Size
- 7.47 oz
- per serving
- Calories
- 959
- Carbs
- 12 grams
- Protein
- 94 grams
- Fat
- 57 grams
- Sodium
- 386 milligrams
