Smoked Crown Rack of Lamb
- 1 lamb crown roast.
- Get the butcher to use 3 racks of lamb for a nice round crown. Two will work but you'll need a separate container for the extra stuffing.
- 1 tablespoon olive oil
- 1/2 cup finely chopped celery
- 1/4 cup sliced green onions
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 2 cups cooked brown rice
- 2 cups cornbread stuffing
- 1 cup chicken broth, heated
- 1/2 cup dried cranberries soaked in hot water for 15 minutes, drain well
- 1 can or fresh (11 ounces) mandarin oranges, drained
- smoking chips
- In skillet, heat oil over medium-high heat. Saute celery and onion 4 to 5 minutes, stirring occasionally.
- Stir in allspice and salt.
- Toss with cooked rice, cornbread crumbs, broth and cranberries. Cover and set aside.
- If the stuffing was made ahead of time and refrigerated bring it out now to warm to room temperature.
- Rub inside and outside of crown with pepper, wrap each rib bone with tin foil, let warm to room temperature
- prepare smoker: ideal temperature 210°F
- Place crown on smoker, add smoking chips and cover.
- Smoke for 45 minutes.
- Remove crown and place on an disposable aluminum pan. Spoon stuffing loosely into center cavity of lamb crown.
- Return crown to the smoker.
- After 1 hour remove the aluminum foil from each rib tip.
- Smoke an additional 30 minutes or until meat thermometer registers 135°F for medium-rare, 145°F for medium or 160°F for well, and stuffing is heated through.
- Remove from grill and cover. Temperature will rise ~ 10°F while you allow it to rest for 10 minutes before carving.
- Cut between individual ribs and serve with stuffing. Garnish with oranges. Serve with mint sauce and seedless raspberry jelly.