Smoked Crown Roast of Lamb

Chef Tom cooks up a Smoked Crown Roast of Lamb, a nice green herb sauce and herb roasted smashed potatoes.

Smoked Crown Roast of Lamb


    For the fresh herb sauce:

  • 1/2 cup cilantro
  • 1/2 cup parsley
  • 1/4 cup baby dill
  • 1/4 cup oregano
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 2 tbsp honey
  • 2 tbsp cumin
  • 3 large cloves garlic, sliced
  • 1 cup extra virgin olive oil
  • kosher salt, to taste

    For the herb roasted potatoes:

  • 2 lb baby potatoes
  • 2 tbsp fresh oregano, minced
  • 2 tbsp fresh thyme leaves
  • Olive oil
  • Code 3 Spices Grunt Rub
  • kosher salt, to taste
  • 1/4 cup unsalted butter


To make the fresh herb sauce, combine all ingredients except the oil and salt in a small food processor. Process until smooth. Transfer to a bowl. Begin to slowly pour in the olive oil while whisking continuously. When the oil is fully incorporated and the mixture is emulsified, taste and season with salt, to taste. Store in the refrigerator until ready to serve.

To make the herb roasted potatoes, preheat your Yoder Smokers YS640 pellet grill to 400ºF. Wash the potatoes. Toss them in the oil and herbs. Season with salt and Code 3 Spices Grunt Rub. Cook at 400ºF until tender. Add butter and smash potatoes.

Trim the excess fat and silver skin from the racks of lamb. Place the racks in a zip top bag with enough Smoke on Wheels BBQ Marinade to cover. Seal and marinate for one hour. Remove the lamb from the marinade. Wipe excessive marinade from the surface of the lamb. Season the lamb with Cattleman’s Grill Steakhouse Seasoning.

Preheat a Lodge 12” cast iron skillet over high heat. Add the 3 tablespoons grape seed oil to the skillet. Quickly sear the lamb on all sides until nicely browned. Remove from the skillet and place on a cutting board. Tie the end bones of the two racks of lamb together with butcher’s twine. Bring the other ends of the racks together, bone sides of the racks facing out, and tie the other end bones together. Run another piece of twine all the way around the bottom part the roasts to help form a circular crown shape, and tie to hold in place.

Preheat your Yoder Smokers YS640 pellet grill to 250ºF. Place the crown roast on the second shelf and smoke until the internal temperature reaches 125ºF, about 45 minutes. Remove the crown roast and rest 5-10 minutes before serving. Slice to serve. Serve on top of the smashed potatoes, topped with the fresh herb sauce.

Yoder Smokers YS640 Pellet Grill


  1. keith holden
    December 6, 2017

    When I click on the print recipe tab. This is what comes up. Description: Too much time has passed without sending any data for document.

    Please advise.

    Thank you for bringing the print button back. 🙂

    1. Josh Cary
      December 12, 2017

      Do you have a pop-up blocker perhaps? It should pop up a new page and is currently working for us. Let me know. Thanks!

      1. keith holden
        December 12, 2017

        it worked today i still like the old format but i am happy to see that you have the print button back
        thank you and keep up the good work

        1. Josh Cary
          December 12, 2017

          Yeah, unfortunately, the old plugin we used for recipe styling is no longer supported, so we have had to change how we do our recipes. Thanks for reading, and we hope you enjoy all the new content we’re getting ready to put out this year!


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