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David Olson, A Bachelor and His Grill Smoked Christmas Crown Roast of Australian Lamb
- Prep time 30Min
- Cook time 1Hr
- Technique Roast
- Meat Lamb
- Cut Rack
- Serves 1
"On the eve of this season’s merriest holiday, crown roast of lamb will serve again as the rustic centerpiece for our family’s farm to table feast. While entirely elementary in preparation, these frenched, twisted and tied racks of lamb are glorious in presentation." - David
Ingredients
For the lamb:
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1 crown roast of Australian grass-fed lamb, frenched, trimmed and tied
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1 cup olive oil, plus additional to baste
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2 tbsp each of dried basil, rosemary, sage and thyme, all coarsely ground
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6-8 cloves garlic, minced
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Kosher salt and fresh ground pepper, to taste
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2 cups of oak wood chips
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1 cup of chestnut shells, soaked in water for 1 hour before use
For the Roasted Butternut Squash and Faro Salad:
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1 butternut squash, peeled and petite diced
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Olive oil
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2 tbsp brown sugar
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1 tsp granulated garlic powder
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Kosher salt and fresh ground pepper, to taste
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1 cup uncooked faro, prepared in 2 cups boiling water
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½ cup dried cranberries, plus fresh cranberries to garnish
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1 crisp red apple, petite diced
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½ cup feta cheese, crumbled
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½ cup salted dry roasted pecans, roughly chopped
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2 green onions, finely chopped
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2 cups green Japanese kale, leaves removed from stems, finely chopped and packed
For the Maple-Cider Vinaigrette:
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⅓ cup cider vinegar
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¼ cup pure maple syrup
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1 tbsp Dijon mustard
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2 cloves garlic, minced
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⅔ cup olive oil
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Kosher salt and fresh ground pepper, to taste
Method
From your butcher:
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Purchase a "bone-in, frenched, and tied crown roast of lamb."
To prep:
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At least 2 hours before smoking, remove the crown roast from the refrigerator.
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Whisk together the olive oil, herbs, garlic, salt, and pepper. Rub the mixture into the lamb. Wrap the exposed frenched bones in tin foil.
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Wrap the entire roast in cling plastic and set it on a sanitised counter to rest, elevating the lamb to near room temperature.
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Preheat the grill to 135°C at least 30 minutes prior to the cook.
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When the billowing smoke thins and turns a faint blueish hue, you are ready to begin smoking!
To cook:
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Place seasoned lamb crown in smoker and baste intermittently with oil, until the pork is within 8 °C of desired serving temperature (see notes section below).
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Turn up the grill to maximum heat, searing the exterior of the lamb.
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Remove the roast from the grill when within 3 °C of the desired serving temperature.
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Rest under a tinfoil tent for 15-20 minutes before carving.
For the butternut squash and faro salad:
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Preheat oven to 204 °C and line a rimmed baking sheet with tin foil. Season squash in the subsequent four ingredients.
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Roast in the oven for 20-25 minutes, until exterior is just golden brown and interior is fork tender.
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Remove from oven and set aside to cool. Meanwhile, prepare faro per package instructions, to al dente. Drain liquid and set aside to cool.
For the vinaigrette:
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In a small mixing bowl, emulsify all vinaigrette ingredients with an immersion blender.
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Set aside. Toss together all salad ingredients and fold in vinaigrette until well combined.
To serve:
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Spread the Faro and Butternut Squash Salad over the base of the plate.
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Rest the smoked lamb crown roast over the stuffing. Fill the middle of the roast with additional salad.
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To serve and plate, remove the kitchen twine and slice the racks between the bones.
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Lay the chops over a spoonful of the salad and drizzle with additional maple-cider vinaigrette. Season to taste. Devour.
