Chef Tom cooks up a Smoked Crown Roast of Lamb, a nice green herb sauce and herb roasted smashed potatoes.
WHAT YOU’LL LOVE
- Sausage and champagne cream sauce: Hot Italian sausage browned in cast iron over the coals with red onion and garlic, then simmered with champagne, cream, sriracha, spinach, and parmesan, makes a spicy, savory topping.
- Rich topping on briny oysters: A spoonful of the creamy sauce and a layer of shredded smoked Gouda balance the oysters’ salt and brine with smoke and richness.
- Cast iron over live coals: Preheating a Lodge 12" skillet right on the coals gives the sauce deep browned flavor from the first sear.
- Quick roast under the lid: A few minutes on the closed grill melts the cheese and cooks the oysters through.
Smoked Crown Roast of Lamb
Tom Jackson
Rated 4.0 stars by 3 users
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.
Recipe Note
Recipe FAQ
Why top the oysters with a cream sauce and smoked Gouda?
The creamy, spicy sauce and smoky cheese round out the oysters' briny flavor, and the melted Gouda forms a golden cap over each one.
How do I know the oysters are fully cooked?
Cook oysters until they reach an internal temperature of 145°F. They should look plump and opaque, with curled edges. Check one with a thin-probe thermometer instead of going by time. Oysters aren't served medium rare.
Who should avoid raw or undercooked oysters?
Raw and undercooked shellfish can carry Vibrio bacteria and other pathogens, and they're riskier for anyone with liver disease, a weakened immune system, diabetes, or other chronic conditions, and for pregnant women and young children. Cooking oysters through lowers that risk.
How should I choose and handle the oysters?
Buy live oysters with tightly closed shells, or shells that close when tapped. Discard any that are cracked or stay open. Keep them cold on ice or in the refrigerator until you're ready to shuck and cook.
How do I shuck oysters?
Hold the oyster cup-side down in a folded towel, work the tip of an oyster knife into the hinge, twist to pop it, and slide the knife along the top shell to cut the muscle. Keep the bottom shell level so the liquor stays in.
How do I keep the oyster shells level on the grill?
Nestle the shells in a bed of coarse salt or crumpled foil in a pan, so they don't tip and spill the liquor or the topping.
Why brown the sausage before building the sauce?
Browning cooks the sausage through and builds a flavorful base for the onions, garlic, and champagne. Ground pork sausage needs to reach 160°F.
Why reduce the champagne and cream?
Reducing cooks off the alcohol and concentrates the flavors. The sauce is ready when a wooden spoon drawn through it leaves a trail that slowly fills back in.
Can I make the sauce ahead?
Yes. Make the sauce up to 2 days ahead and keep it refrigerated. Rewarm it gently before spooning it over the oysters, and don't leave it out for more than 2 hours.
How indoor-friendly is this recipe?
4 out of 5. The sauce is a stovetop recipe, and a 450°F oven bakes the topped oysters on a bed of salt in a sheet pan. You'd lose the smoke from the coals.
Recipe Highlights
Sausage, champagne, and cream sauce: Adds a spicy, savory topping.
Smoked Gouda: Melts into a rich, smoky cap.
Cast iron over coals: Builds browned flavor.
Cooked-through oysters: Are plump and opaque.
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Nutrition
Nutrition
- Nutrition Serving Size
- 7.47 oz
- per serving
- Calories
- 959
- Carbs
- 12 grams
- Protein
- 94 grams
- Fat
- 57 grams
- Sodium
- 386 milligrams
