Smoked Lamb Crown Roast
Elegant crown roast of lamb for special occasions.
Jump to RecipeA crown roast of lamb is the most elegant thing you can smoke - it's a showpiece that belongs on the table at your most special celebrations. The dramatic presentation, tender meat, and beautiful smoke flavor combine to create something truly memorable. This is fine dining meets backyard BBQ.
Reserve this for the most special occasions - Christmas dinner, Easter celebrations, anniversary dinners, or milestone birthdays. This isn't everyday cooking; it's the dish you remember years later. It transforms any gathering into an event.
Present at the table with paper frills on the bones for classic elegance. Serve with mint sauce or mint jelly, roasted root vegetables, and creamy mashed potatoes. A bold red wine like Syrah or Cabernet pairs beautifully. Fresh peas and glazed carrots are classic British accompaniments.
Fill the center with different stuffings - herb and bread stuffing is classic, while wild rice with mushrooms adds earthiness. Some cooks fill with roasted vegetables for a lighter option. The cavity can also hold a separate side dish during serving for dramatic presentation.
Ask your butcher to prepare the crown roast for you - it requires special trimming and tying. Cover the exposed bone tips with foil during smoking to prevent burning. Use a leave-in thermometer in the thickest part of the meat. Let rest for 15 minutes before carving - slice between each rib for individual chops.
Ingredients
Instructions
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1
Mix oil, garlic, herbs, and mustard into paste.
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2
Season lamb crown with salt and pepper. Try Killer Hogs BBQ Rub for extra flavor.
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3
Coat with herb paste.
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4
Cover bone tips with foil to prevent burning.
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5
Fill center with crumpled foil to keep shape.
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6
Smoke at 275°F for 2. 5-3 hours.
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7
Remove when internal temp reaches 135°F for medium-rare. Use an instant-read thermometer for accuracy.
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8
Rest 15 minutes.
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9
Replace foil with paper frills.
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10
Carve between ribs to serve.