PREPARATION: 

Brine The Lamb

1.     Trim the excess fat and silver skin from the each rack of lamb. 

2.     Mix hot water with turkey brine seasoning mixture, and stir until it dissolves. Add the buttermilk, and stir until well mixed. Refrigerate the brine until it is cool.

3.     In a sealable container or gallon size plastic bag, submerge the lamb racks into the cold buttermilk brine. Refrigerate for 3 to 4 hours, turning the container halfway through the brining time. 

4.     Remove the lamb from the marinade. Rinse the lamb and pat dry with paper towels. 

Prepare The Crown

1.     Sear the fatty side of the lamb over medium heat, in a skillet or directly on the grill grate. Cool the lamb racks slightly before tying with butcher twine.

2.     Tie the end bones of the two racks of lamb together with butcher’s twine. Then wrap the the lamb racks around a small bowl with the bone sides facing out. Tie the other end bones together.

3.     Run another piece of twine around the bottom part of the roasts to help form a circular crown shape, and tie into place. Lasso the crown of lamb in one other spot if there is a need to secure the shape.

4.     Generously season the lamb with Jack Daniel’s® Steak Seasoning

Smoke the Crown Of Lamb

1.     Heat grill to 250°F. to 300°F using Cowboy Hardwood Oak and Hickory Lump Charcoal. Adjust grill for an indirect cooking zone.

2.     Place the crown roast on the rack over a drip tray above the indirect heat zone.

3.     Smoke the crown of lamb for about 45 minutes, or until internal temperature reaches 128°F to 130°F.

4.     Add the filling about 15 minutes before the cook time ends or fill as the crown of lamb rests.

SERVE

Rest the Smoked Crown of Lamb 10 minutes before serving. An ideal internal temperature for serving crown of lamb is 132°F.

To serve, top lamb with fresh herbs, cranberries or pomegranate arils. Present the Smoked of Lamb to your guests and family then cut into 2-rib portions.

Chef’s Notes: 

1. Lamb can be eaten pink! To achieve a juicy moist bite use a meat thermometer. Pull meat from the grill when the temperature is 125°F to 130°F. The final temperature I like the internal temperature at serving to be 132°F.

2. To slice the lamb, follow the angle of the bones, slice the rack of lamb between the bones into 2-rib portions.