Smoked Crown of Lamb

Smoked Crown of Lamb is an elegant showstopper as a holiday dish or Sunday supper! And it is a lot easier than you think to prepare and smoke on a grill. The lamb absorbs the most delicious smoky flavor provided by Cowboy Charcoal Oak & Hickory Lump Charcoal. So get out some butcher’s twine, it is time to lasso two racks of lamb, and form a crown! Be sure to tag #GrillingGrandma with your photos! 

Thank you Cowboy Charcoal for sponsoring my holiday favorite recipe!

WHY YOU’LL LOVE SMOKED CROWN OF LAMB

1. We all need a few impressive holiday dishes in our recipe repertoire, and Smoked Crown of Lamb is definitely that! When the crown of lamb is served on a pilaf and/or platter of grilled vegetables the presentation is the only table decor you need! 
2. As stated, a crown of lamb is a showpiece but what you might not realize is that it is easier than you think! Plus, it only takes around 45 – 60 minutes to smoke. In fact, if serving a quick fancy entree is your goal then omit the wet brining time and simply sprinkle the lamb with your favorite spice blend. 
3. Smoked Crown of Lamb is perfect for a smaller party of people, serving  4-6 people. 
4. Lastly, you will love Smoked Crown of Lamb because of the subtle smoky flavor and the superb tenderness. In addition, you can choose your own smoking wood scent; I love cherry or hickory. 

WHAT IS RACK OF LAMB?

A rack of lamb is a cut of lamb that is made up of 7 or 8 ribs. It is cut from the rib section of the lamb, which is located between the shoulder and the loin. Racks of lamb are sold bone-in, and can be either trimmed or untrimmed. When the bone is removed then it is called lamb loin.

WHAT IS FRENCH RACK OF LAMB?

If a rack of lamb package states “French,” it means that it has been trimmed. The bones have been exposed by removing the excess meat, fat, and silverskin from between and around the bones. This is done for aesthetic purposes, as it makes the lamb look more elegant when served. Along with looking elegant, a clean bone on a French rack of lamb rib allows me to pick it up with my fingers to eat! 

I have not noticed a non-French Rack of Lamb in my local grocery stores! So don’t sweat it, you won’t need to French cut your own rack of lamb. However, some butchers cut off more fat and declare it French Trimmed. However, some butcher’s leave on 1/2-inch of fat that will need to be trimmed.

MAIN INGREDIENTS FOR SMOKED CROWN OF LAMB 

Cowboy Hardwood Lump Charcoal is an efficient way to build a long lasting direct heat zone. I used Cowboy Hardwood Oak & Hickory Lump Charcoal in today’s recipe. In the past, I have had success with Cowboy Hardwood Lump Charcoal with Cowboy’s Cherry Smoking Wood Chunks. 

Cowboy Smoking Wood Chips or Chunks is my go-to for smoking lamb is cherry or hickory. The fruity flavor in cherry wood balances the gaminess of the lamb. While hickory wood creates a sweet, yet strong bacon-flavor. In addition, if you use Cowboy Hardwood Oak & Hickory Lump Charcoal you won’t need to add additional smoking wood. However, for those of us who love to add smoking wood chunks to the fire, Cowboy Brand Cherry, Pecan, Hickory, or Apple smoking wood chips or chunks are definitely appropriate for smoking lamb. 

Rack of Lamb; it will take two French trimmed racks of lamb to form a crown. Each rack will have 7-8 ribs. When a rack of lamb goes on sale or clearance, I buy a couple packages and store them in the freezer.

Jack Daniel’s Steak Seasoning is my go to overall seasoning for meat! It is a wonderful blend of sea salt, dehydrated garlic, onion and bell pepper and herbacious spice. In this recipe, if you do not want to brine the racks of lamb nor have time then simply rub with Jack Daniel’s Steak Seasoning after rubbing the lamb with oil or brown spicy mustard. Be generous, I use up to 1/4 cup of seasoning! 

Buttermilk Brine: this ingredient is so “game changing” I feel it necessary to chat in depth on it! Read on!

BUTTERMILK 101

The length of soaking lamb in buttermilk is important. Generally, one would think the longer lamb is soaked in buttermilk the more tender. From experience I can tell you that if you soak lamb in buttermilk too long, for example overnight, the ends will toughen. I highly suggest that rack of lamb soak in buttermilk brine for no longer than 4 hours. By the book, the maximum time is 8 hours but not 12 hours.

It is interesting that the temperature of the buttermilk matters! Cold buttermilk will tenderize the meat more effectively than warm buttermilk. So after the dry herb and salt brine mixture dilutes in warm water and buttermilk has been added, the brine is placed in the refrigerator before submerging the lamb.

Whole Buttermilk or Reduced Fat

When it comes to soaking lamb in buttermilk for tenderizing, the choice between whole and reduced-fat buttermilk affects the flavor and texture, not the tenderizing itself.

Warm or cold buttermilk have the same percentage of lactic acid and enzymes that is responsible for breaking down muscle fibers.

However, when it comes to flavor whole buttermilk will add a richer, creamier taste due to its higher fat content. Fat adds depth and richness to the lamb.

Consequently, reduced-fat buttermilk will give a tangier flavor that seems lighter on the plate. If a delicate lamb flavor is your goal use reduced-fat buttermilk.

When in comes to texture whole buttermilk will give lamb a slightly smoother and silkier texture due to the fat. It will also help to prevent drying during the cook.

Lastly, it is said that reduced-fat buttermilk can better penetrate into the meat because it does not have the fat molecules covering over the meat.

In conclusion, choose whole-fat buttermilk or reduced-fat buttermilk depending on your desired outcome of mouth-feel and texture. Or simply let your grocery store decide by grabbing a carton of whatever buttermilk is on the shelf! LoL

WHY A BUTTERMILK BRINE IS IMPORTANT

Tenderization

Buttermilk’s acidity (lower pH) helps break down the muscle fibers in the lamb, making it more tender and juicy. This is particularly beneficial for tougher cuts of lamb, like leg or shoulder. As stated before rack of lamb is tender to begin with.

Reduction of Gamey Flavor

Lamb can sometimes have a slightly gamey taste, which some people are not use to. Soaking lamb in buttermilk helps to neutralize these flavors by drawing out some of the compounds responsible.

Adding Moisture

Buttermilk is naturally hydrating, so soaking the lamb helps to prevent it from drying out during cooking. This is especially important for the added time when smoking a crown of lamb versus lamb chops.

Infusing flavor

Buttermilk can also act as a carrier for additional flavors. In the recipe below, I’ve added a standard turkey brine when consists of coarse salt, dried herbs and citrus. herbs and citrus. The buttermilk brine when added to the seasoning mix infuses the lamb with a delicious citrus herb flavor.

CHOOSE A BRINE FOR CROWN OF LAMB 

Let me suggest two ways to season and marinate a crown of lamb. Take your pick!

Buttermilk Brine: In today’s cook I make a buttermilk brine by dissolving 1/2 cup standard turkey brine seasoning in 2 cups of water. The salty brine water is diffused in 1 quart of buttermilk. So easy. Giving the lamb 4 hours in a buttermilk brine is enough. If you lamb sits overnight in the buttermilk the meat structure toughens. Trust me! 

Italian Dressing Brine: Last time I smoked a crown of lamb I mixed 3 tablespoons light brown sugar with a bottle of Italian dressing and 2 teaspoons salt, and the salty brine worked added flavor and helped the lamb from drying out. Any brand of Italian salad dressing will do. I buy and stock my pantry with Italian dressing when it goes on sale for this very purpose! 

WHEN TO BUY AND SERVE RACK OF LAMB

Now here is my thrifty Grilling Grandma tip as to when to buy racks of lamb! I buy racks of lamb any time I see them in the clearance bin or when it goes on sale during the holidays. For example, around Christmas and Easter rack of lamb drops in price. Especially a day or two after a holiday you will spot a rack of lamb on sale! 

In short, a rack of lamb freezes really well. Last time I made the smoked crown of lamb the meat had been frozen for 10 months in the original vacuum packaging! Both lamb racks cooked up really well having no freezer taste and they were moist as can be!  

When you stock your freezer full of on-sale racks of lamb you are able to serve a crown of lamb any season and for any reason! Just because Smoked Rack of Lamb makes for a gorgeous presentation don’t hold off to serve it only for celebrations. Invite the neighbors over and show off your grilling chops. 

HOW TO PREPARE CROWN OF LAMB

1. If the lamb has a layer of fat, you will need to trim it to just 1/8-inch thick. If you want super clean bones then wrap foil around the exposed bones.
2. Score the fat every 1-inch or so. Although realistically the scored side will not show up so a fancy meticulous crosshatch pattern is not necessary. In this case scoring is to help the marinade and seasoning penetrate more flavor and to help the fat render.
3. If needed, clean between the bones.
4. Pull off the membrane off the bones. Use a dish towel to grip and pull the membrane that holds the ribs together. This step is actually optional. Some believe that the membrane helps hold the structure of the crown of lamb. I have done it both ways and haven’t experienced a difference enough to tell you! 
5. Mix the dry brine mixture with hot water then add buttermilk. Submerge the lamb into the buttermilk and let it soak for 3-4 hours, in the refrigerator. 

HOW TO FORM A CROWN OF LAMB

After my marination period was over, remove lamb from brine and pat dry with a paper towel. Rub the lamb with olive oil and par cook the fatty side of the lamb in a hot skillet or directly on the racks. The objective here is to brown the meat to add more flavor and render the fat. The fatty side will be the inside of the crown. 

Once the lamb cools a bit, use butcher’s twine to form a crown. I use a small bowl to help the lamb keep form. 

Tie the end bones of the two racks of lamb together with butcher’s twine. Wrap the fatty side of the lamb around the bowl. Then tie the end bones of each rack together. Run another piece of twine all the way around the bottom part of the lamb to form a circular crown shape, and tie to hold in place. Feel free to tie any other parts of the lamb to help it to stay in a crown shape. 

HOW TO SMOKE A CROWN OF LAMB

Shortly after your lump charcoal is well lite and beginning to ash add 2 Cowboy Smoking Wood Chunks; this is optional.  Stabilize the grill temp around 300°F. Note: I have smoked Crown of Lamb at 250°F with great success too; it just takes about 20 -25 minutes longer. 

Place the lamb crown in a grill-safe bundt pan to collect juices or any rimmed pan or on a baker’s rack that has been placed on a rimmed pan. 

If you are wondering when to fill the crown of lamb. I’d suggest filling it 20 minutes before the cook is over. 

Cook Crown of Lamb until the internal temp is 125°F to 132°F.  My Crown of Lamb reached 132°F and it was absolutely perfect!

CHOOSING A FILLING FOR CROWN OF LAMB

Now that you have decided on what brine to use, and if you want added smoke flavor, it time to decide on the filling! So fun! Indeed the filling will contribute to this show stopping dish. I love pops of different colors! Red: sweet potatoes, currants, dried cranberries, pomegranate arils, or cranberries. Green: kale, microgreens, spinach, scallions, or any fresh green herb. 

But do you have to make a filling? No! Second, can you choose any filling you want? Yes! 

Here are a few of my favorites:

Parmesan Orzo with leeks, parsley and pomegranate arils. 

Orange Scented Quinoa with scallions and dried cranberries. 

Black Rice with tarragon, lemon and garlic.

In my husband’s opinion it should just be mashed potatoes. If you are serving Smoked Crown of Lamb in a casual setting, say 4th of July, go for Mac and Cheese. 

HOW MANY LAMB RIBS PER PERSON?

I like to plan on serving 2 chops per person. However, some eat more and some eat less depending on the side dishes and desserts! 

SHOUT OUT TO COWBOY PRODUCTS 

Cowboy Brand products are 100% natural! As a California Fresh Cook, using natural products  is important to me! In other words, Cowboy brand briquets, lump charcoal, and smoking wood chips and chunks are made with quality hardwood with no additives or fillers. 

I enjoyed using Cowboy Oak & Hickory Hardwood Lump Charcoal to infuse the crown of lamb with just the right level of smoke.

Alternatively, in November I smoked crown of lamb and used Cowboy® Hardwood Lump Charcoal in combination with Cowboy Cherry Smoking Wood Chunks. Lamb loves cherry wood!

And as long as I am giving a shout-out, Cowboy Brand Firestarters are definitely my favorite way to start a fire. It only takes two of the lil’ woven wood haystacks to ignite lump charcoal! Super effective!

Likewise, Cowboy’s Briquets will give you a successful smoke as well. Check out Cowboy Garlic & Onion Hardwood Briquets through the link below. The briquets are actually made with the garlic and onion blended right into the briquet, not just a coating on the outside. In addition, there are no chemicals or additives.

https://www.cowboycharcoal.com/products/charcoal/cowboy-all-natural-garlic-onion-hardwood-briquets

IN CONCLUSION

Now that you have chosen to smoke a crown of lamb you have options! Choose a brine and your Cowboy Brand source of fuel! Add smoke from Cowboy Smoking Wood Chunks or Chips or rely on the smokiness from Cowboy Oak & Hickory Hardwood Lump Charcoal! Lastly, choose your filling! No matter what you choose you will find Smoked Crown of Lamb to be an easier than you think dish to serve and prettier than you thought show stopping centerpiece. 

And for that sweet treat at the end of the meal let me suggest Cowboy Cherry Smoked Chocolate S’mores Bars!

If you have questions, be sure to ask, I am here for you and so is Cowboy Charcoal!