Make a statement and transport your taste buds to the vibrant souks of Marrakech with our grilled lamb crown roast, a regal dish thatās as impressive as it is timeless.
Itās time to reinvent this classic holiday roast. And what better way to do that than by sending your friends and family on a culinary adventure at the dinner table with an epic lamb recipe?Ā
Weāre taking a majestic crown of lamb, seasoning it with the aromatic complexity of ras el hanout, and grilling it to perfection. The result is a tender, juicy centerpiece that captures the essence of Moroccan cuisine in every bite.Ā
Although everyone will be snapping a picture before they dig in, donāt stress. Our step-by-step recipe will show you how to prepare the racks of lamb and form a crown roast, making this easy to prepare at home.Ā
Inspired by our culinary adventures through Moroccoās winding medinas and bustling markets, weāve paired this showstopping roast with an array of traditional Moroccan sides. Each side dish was carefully picked to complement the lamb, creating a feast thatās as authentic as it is unforgettable.
Ingredients forĀ Crown Roast of Lamb
- For the Lamb:
- Two racks of lamb, frenched
- Kosher salt
- Ras el Hanout
- Granulated garlic
- Oil, we like a neutral oil like avocado, but olive oil will work as well
- For Garnish:
- Minced parsley
- Lemon zest
- Salt and pepper
- To Serve:
- Couscous seasoned with lemon zest, almond slices, and parsley
- Tomato salad
- Carrot salad
What is Ras el Hanout?
Ras el Hanout is a cornerstone of Moroccan cuisine, often referred to as the ātop of the shopā because it incorporates the best spices available. This blend can include anywhere from ten to a hundred spices, with common ingredients like cardamom, cumin, ginger, turmeric, cinnamon, paprika, coriander, cayenne, allspice, nutmeg, and cloves. Each mixture is unique, reflecting the personal tastes and traditions of the spice blender, making Ras el Hanout a magical gateway to Moroccan flavors.
How to Make Grill a Crown rack of Lamb
- Prep the Lamb:
- Remove lamb from packaging and pat dry. Trim fat cap if over Ā¼ā thick.
- Score the fat cap in a crosshatch pattern with a sharp knife. Remove any silverskin using a fillet knife.
- Make small incisions between each bone to help form the crown shape later.
- Stand racks up against each other, tying ribs together with butcherās twine to form a circle with bones outward.
- Season liberally with kosher salt and half of the Ras el Hanout.
- Refrigerate Overnight:
- Place the seasoned lamb in a pan and refrigerate overnight to deepen the flavors.
- Preheat the Smoker:
- Set the smoker for indirect heat at 325Ā°F, adding oak or cherry wood chunks for smoke.
- Smoke the Lamb:
- Mix the remaining Ras el Hanout with granulated garlic and oil.
- Baste the lamb with this mixture and place it in an oven-safe dish.
- Smoke until internal temperature reaches 130-135Ā°F with an instant-read thereafter, about 45-55 minutes.
- Rest and Serve:
- Transfer lamb to a serving platter and let rest for 5-7 minutes.
- Remove the twine and slice into individual chops.
- Garnish with minced parsley, lemon zest, salt, and black pepper.
How to Serve a Crown Rosat
To help keep your crown roast standing on your platter, nestle a small bowl inside of the crown roast. Spoon your stuffing, rice, or, in this case, couscous, into the bowl. This not only helps the roast retain itās shape for presentation but makes it easy to scoop out the filling.Ā Ā
For even more flavor, drizzle the lamb drippings over the couscous when you serve it.Ā
Girl Carnivore Tips for Perfect Grilled Lamb Crown Roast
- Temperature Precision: Using a digital meat thermometer is crucial to ensure the lamb is cooked perfectly. Aim to remove the lamb from the heat just before it reaches the desired doneness, as it will continue to cook while resting.
- Maintaining the Crown Shape: To help the lamb maintain its crown shape during cooking, make a ring out of aluminum foil to support the center and place it right where the bones start to protrude from the meat. This prevents the roast from collapsing and helps it cook evenly.Ā
- Wood Selection for Smoking: Choose wood like oak or cherry for smoking as they impart a milder smoke flavor that complements the Ras el Hanout without overwhelming the lamb.
What to Serve with Grilled Lamb Crown Roast
Pair this lamb roast with couscous thatās seasoned with lemon zest, almond slices, and parsley. A tangy carrot salad and simple tomato salad are also bright refreshing side dishes that cut through the fat of the lamb for a fresh, crisp contrast.Ā
Leftovers and Storage
Wrap leftover lamb in foil or place in an airtight container and store it in the fridge for up to 4 days.
To reheat: Slice off as many lamb chops as you want from the crown roast rack of lamb and reheat them in a pre-heated skillet for a few minutes per side. We love the crispy sear this gives the exterior.
This Grilled Lamb Crown Roast with Moroccan Spices isnāt just a meal; itās an homage to the vibrant markets and rich culinary traditions of Morocco. Whether youāre hosting a dinner party or looking for a special weekend project, this lamb roast promises to transport your senses and delight your guests.
More epic Lamb Recipes
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Bring the vibrant flavors of Morocco to your table with our grilled lamb crown roast, seasoned with aromatic ras el hanout. This showstopping centerpiece, inspired by authentic Moroccan cuisine, pairs perfectly with traditional sides for a feast that will transport your guests straight to the bustling souks of Marrakech.
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For the grilled crown roast
Prep the Lamb
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Remove the lamb from the package and pat it dry with a paper towel.
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If the fat cap is over Ā¼ā thick, consider trimming it.
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With the bones facing down, score the fat cap with a sharp fillet knife in a crosshatch pattern from edge to edge.
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Then flip the lamb and remove the silverskin the same as you would on a rack of pork. Use a flexible fillet knife to get under the skin and then gently pull up. Use a paper towel to peel off the silverskin.
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With the bones facing up, make a small incision between every bone into the meat.
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If there is a small bone (not a full rib bone) at the end of the rack, consider removing it at this time as well.
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Place the racks up against one another and secure the two together by tying the ribs with butcherās twine.
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Then stand the lamb up and form a circle (the crown shape), starting with the two bones you just tied together, with the bones on the outside. The cuts you made between the meat will help the lamb bend more easily.
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Now tie the two ribs together to secure the roast.
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At this point, you could choose to tie the roast along the outer circumference of the meaty chops as well for added security.
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Next, season the lamb liberally with the kosher salt.
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Then season the entire roast with half of the ras el hanout spice blend.
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Place the roast in a pan and let it sit in the fridge overnight.
Preheat the Smoker
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Preheat your smoker for indirect heat at around 325 degrees F.
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If using wood chunks, add them now and let the smoke burn clean before adding the meat. We recommend oak or cherry.
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Smoke the Lamb
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Combine the remaining ras el hanout spice blend and granulated garlic with the oil in a small bowl.
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Using a basting brush, baste the lamb with the oil and spice mixture and sprinkle with a little more salt.
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Place the crown roast in an oven-safe baking dish and transfer it to the smoker.
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Cover the lid and smoke until the internal temperature reaches 130-135 degrees F, about 45 to 55 minutes, or to your desired doneness.
Rest and Serve
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Carefully transfer the baking dish with the lamb to a silicon mat.
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Then carefully remove the crown roast from the dish and arrange it on your serving platter.
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Let it rest for 5 to 7 minutes before slicing.
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To slice, carefully remove the butcherās twine from one end of the roast and slice of individual lamb chops.
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Sprinkle with freshly minced parsley, salt, pepper, and a pinch of lemon zest, if desired.
Tip: Make a ring out of a long sheet of foil to help the lamb retain the crown roast shape while cooking.
Serving tip: We used a small 3-inch bowl to nestle the lamb crown roast over and spooned couscous into it to help contain the stuffing.
Serving: 1serving | Calories: 659kcal | Carbohydrates: 1g | Protein: 24g | Fat: 62g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.02g | Cholesterol: 126mg | Sodium: 674mg | Potassium: 326mg | Fiber: 0.3g | Sugar: 0.03g | Vitamin A: 11IU | Vitamin C: 0.02mg | Calcium: 36mg | Iron: 3mg
