Crown Roast Rack of Lamb

Scott

Has anyone ever done a Crown Roast rack of lamb? Looking for a few suggestions. I am wondering if I should sear the roast over high heat first, give it a rest and then finish at about 350 to 375 degree dome temp until it hits 130 degrees internal temp. Any other suggestions would be greatly appreciated.[p]Thanks

Steeler Fan

Scott , having a little problem with the definition. The way you are proposing seem to me to be racks of lamk (also called lollipops). They are frenched, seared at 650 and brought down as you suggested. Might look at the Dizzy Pig website for a nice easy tutorial. Crown Rack of lamb souncds like you are going to stuff it with dressing and then I would roast that bear feller.

thirdeye

<p />Scott ,[p]
I just prep them and grill 'em like this....[p]Same question as Steeler Fan, do you want to tie them together and cook upright with stuffing in the center? Richard has a recipe for doing a crown pork roast that way, maybe he will jump in on this.[p]~thirdeye~[p]

Richard

Scott ,[p]I like to do lamb like the others have said, never considered the crown. Here is some info on a crown roast pork did last Christmas. Will email the full article, 'cause I do not know how to post pics. Shame on me![p]Pork, Roast, Crown, Richard

It is all YB's fault for teasing us with Eggtoberfest '04 & '05 and then giving us a taste at Eggtoberfest '06. Thank you again! Richard


[p]1 15 Lbs. Pork, Roast, Crown, 24 Bones
*****Stuffing*****
3 Pkgs Uncle Ben's Wild Rice Mixture
2 Cans Water Chestnuts, Chopped, Coarsley
6-8 Scallions, Chopped and Sauteed
Dash Salt/Pepper & Cavender's Seasoning




1 Rack ready to roast!
2 Roast was slathered with cheap yellow mustard, Spice Island Lemon Garlic and Indian River Pepper Blend. Rested for about an hour.
3 Large BGE was set up indirect, drip pan w/water 3/4 way up. At 250°F placed the roast on the grid without the stuffing in the middle.
4 Had 3-4 pieces of apple and a handful of pecan chips for smoke. Brought the BGE to 325°F-350°F, Placed aluminum foil around tips of bones.
5 About 2 hours into the cook, stuffed the rice into the cavity, took about 3/4's of the batch. Saved the rest for later. Closed the BGE and went another 45 minutes until the internal temperature was 147°F.
6 Pulled, let rest normally 30-45 minutes, but this time, my first roast project, had so much going on that the roast was ready 3 hours before the guests were hungry.
7 SO, covered with aluminum foil and let sit on table in kitchen for the duration, never reheated in oven, just served with hot mushroom gravy. Worked out fine.
8 Placed little gold paper frills on the bones. Sliced 1 bone/chop per person was plenty.
9 None of this would have been possible without the kind help from Mr Crown Roast, Larry Ward, AKA "YB". Thanks Larry!!!


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard, 12/25/06[p]01/02/07--RPH-Fed 12 adults Christmas day and 6 more 3 days later. Gave some away. In the future will figure 1 1/3-1 1/4 bones per person, depending on crowd and are they big eaters.



auc