The trick is to smoke the meat and not make the meat smoke

CROWN ROAST OF LAMB

  Date: April 20, 2014
  Favorite: Lamb
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I had such great success with the CROWN ROAST OF PORK that I made at Christmas this past year, that I decided to try a Crown Roast of Pork for Easter. Lamb crown roasts are generally 2 or sometimes 3 racks tied together. This is something your butcher can do for you, so all you need to do is decide what recipe to use to cook it. I found an Aalton Brown recipe that looked very good. The only thing I changed was to cook the roast legs down similar to how the pork crown was cooked at Christmas. The only tricky part for me was figuring out the difference, if any, there would be between my 3-rack crown roast and the 2-rack crown roast most of the recipes were written for. I increased all the herbs by 50 percent, but somehow I figured the cooking time would not increase much if any. It turned out that the rack took 45 minutes at 375 degrees, and I was able to track the progress via my Maverick ET-733's meat probe. The target temperature was 130 degrees. The trick was finding the right location to measure from. My first placement saw the temperature rising faster than expected. I was at 122 degrees after only 15 minutes. I used my Instant Read Thermapen to rapidly check the temperature in 10 locations. I found one piece of lamb that was at only 94 degrees and used this to relocate the meat probe to. The cook was uneventful from that point. When the temp showed 130 degrees in that piece of meat, I checked the other areas again with the Thermapen and found I was indeed done. The roast was loosely tented with foil and rested for 20 minutes. There was not enough drippings to create pan gravy, for some reason roasts on the grill don't seem to make many drippings. Fortunately the meat was moist enough it didn't require gravy. So I focussed my attention to heating the Spring veggies to be used in the center of the lamb. The end results were AMAZING!! The lamb had great flavor from the rub and oak smoke. The meat was moist and juicy and extremely tender. All told this was about as close as I have come to the perfect meal. The fact I was able to share it with family on a holiday was even more perfect.
Recipe Source:
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CI Summer Grilling Guide-2010

FoodNetwork.com

CROWN ROAST OF LAMB - Aalton Brown
Grill:
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Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
  • Kenmore Cast Iron Roast Pan
  • Kenmore S-S Roast Rack
  • BGE Plate Setter
  • S-S Grill Grid
  • Maverick ET-733 Remote Read Thermometer
  • Jack Daniel's Oak Chips
  • Wicked Good Weekend Warrior Lump Charcoal