Garlic & Herb Crown of Lamb

This Garlic & Herb Crown of Lamb is one of my favorite ways to serve a rack of lamb chops. It has a dramatic presentation that is fit for royalty, the flavor is out of this world, and it is surprisingly easy to prepare and cook for a large crowd. I like to serve it with some creamy mashed potatoes, some fresh vegetables, and a nice lemon parsley sauce!

Instructions

1. 01

   If your lamb chops didn't already come French cut, start by preparing each chop for the crown presentation by removing the excess fat along the loin, and timing the meat and fat from the rib bone, about 2 inches down. (see video for example)

2. 02

   Mix together your marinade ingredients, and marinate the chops overnight, up to 24 hours before cooking. This allows the flavors to infuse the lamb chop, elevating the taste after smoking!

3. 03

   Remove lamb chops roughly 1 hour before smoking. Tie together each rack, using kitchen twine, bone side outwards, creating the crown effect. (see video for example)

4. 04

   Load smoker with lump charcoal, and allow smoker to rise to 300F before placing crown of lamb on the grate.

5. 05

   Once smoker has preheated, oil your cooking grate and place crown of lamb. I recommend using a drip tray underneath your lamb to keep your smoker clean.

6. 06

   Allow crown of lamb to cook until internal temperature reaches 130F (for medium rare) or up until 145F if you would like a more well done lamb chop. Make sure to probe multiple areas of your lamb to ensure it is cooked throughout.

7. 07

   Remove lamb from the smoker and allow the crown of lamb to rest for atleast 10 minutes.

8. 08

   Once lamb has rested, remove kitchen twine and slice the rack of lamb into individual chops, making it easy to serve.