Recipe Friday: Smoked Christmas Crown Roast of Australian Lamb

From your butcher: Purchase a, "bone-in, frenched, and tied crown roast of lamb."

To prep: At least 2 hours prior to smoking, remove crown roast from refrigeration. Whisk together olive oil, herbs, garlic, salt and pepper, then rub into the lamb. Wrap the exposed frenched bones in tin foil. Wrap the entire roast in cling plastic and set on a sanitized counter to rest, elevating the lamb to near room temperature. Preheat grill to 275F, at least 30 minutes prior to the cook. When the billowing smoke thins and turns a faint blueish in hue, you are ready to begin smoking!

To cook: Place seasoned lamb crown in smoker and baste intermittently with oil, until the pork is within 15F of desired serving temperature (see notes section below). Turn up grill to maximum heat, searing the exterior of the lamb, removing the roast from the grill when within 5 degrees of desired serving temperature. Rest under a tinfoil tent for 15-20 minutes prior to carving.

For the butternut squash and faro salad: Preheat oven to 400F and line a rimmed baking sheet with tin foil. Season squash in subsequent four ingredients, then roast in oven for 20-25 minutes, until exterior is just golden brown and interior is fork tender. Remove from oven and set aside to cool. Meanwhile, prepare faro per package instructions, to al dente. Drain liquid and set aside to cool. 

For the vinaigrette: In a small mixing bowl, emulsify all vinaigrette ingredients with an immersion blender. Set aside.Toss together all salad ingredients and fold in vinaigrette until well combined. 

To serve: Spread the Faro and Butternut Squash Salad over the base of the plate. Rest the smoked lamb crown roast over the stuffing. Fill the middle of the roast with additional salad. To serve and plate, remove kitchen twine and slice the racks between the bone. Lay the chops over a spoonful of the salad and drizzle with additional maple-cider vinaigrette. Season, to taste. Devour.