David Olson Christmas Lamb Crown Roast with Butternut Farro Salad

Name: Christmas Smoked Lamb Crown Roast | Butternut & Farro Salad
Prep time: 3 h
Cook time: 2 h
Yield: 8
Cuisine: US Cuisine
Ingredients: For the lamb 1 crown roast rack of lamb frenched, trimmed and tied 250ml olive oil, plus extra for basting 2 tbsp each dried rosemary, thyme, sage and basil, lightly crushed 6–8 garlic cloves, finely chopped Sea salt and freshly ground black pepper, to taste 2 cups oak wood chips and 1 cup chestnut shells, soaked in water for 1 hour; 1 crown roast rack of lamb frenched, trimmed and tied; 250ml olive oil, plus extra for basting; 2 tbsp each dried rosemary, thyme, sage and basil, lightly crushed; 6–8 garlic cloves, finely chopped; Sea salt and freshly ground black pepper, to taste; 2 cups oak wood chips and 1 cup chestnut shells, soaked in water for 1 hour; For the roasted butternut & farro salad 1 butternut squash, peeled and diced into small cubes Olive oil, for tossing 2 tbsp soft brown sugar 1 tsp garlic granules Sea salt and freshly ground black pepper, to taste 200g uncooked farro, cooked in 500ml boiling water 75g dried cranberries, plus extra fresh cranberries to garnish 1 crisp eating apple (such as Braeburn or Cox), diced 75g feta cheese, crumbled 75g dry-roasted pecans, roughly chopped 2 spring onions, finely sliced 120g kale, leaves removed from stalks and finely chopped; 1 butternut squash, peeled and diced into small cubes; Olive oil, for tossing; 2 tbsp soft brown sugar; 1 tsp garlic granules; Sea salt and freshly ground black pepper, to taste; 200g uncooked farro, cooked in 500ml boiling water; 75g dried cranberries, plus extra fresh cranberries to garnish; 1 crisp eating apple (such as Braeburn or Cox), diced; 75g feta cheese, crumbled; 75g dry-roasted pecans, roughly chopped; 2 spring onions, finely sliced; 120g kale, leaves removed from stalks and finely chopped; For the maple-cider dressing 80ml cider vinegar 60ml pure maple syrup 1 tbsp Dijon mustard 2 garlic cloves, finely chopped 160ml olive oil Sea salt and freshly ground black pepper, to taste; 80ml cider vinegar; 60ml pure maple syrup; 1 tbsp Dijon mustard; 2 garlic cloves, finely chopped; 160ml olive oil; Sea salt and freshly ground black pepper, to taste

Prep time 3Hr
Cook time 2Hr
Technique Roast
Meat Lamb
Cut Rack
Serves 8

This Christmas smoked crown roast of Australian lamb is a show-stopping centrepiece for Christmas or other festive occasions. Frenched racks are rubbed with fragrant herbs and garlic, gently smoked, then seared for a golden finish. Served with a roasted butternut squash and farro salad featuring sweet cranberries, crisp apple, feta and toasted pecans, and finished with a lightly sweet maple-cider dressing, it’s a perfect balance of seasonal flavours that will impress family and friends alike.

Ingredients

For the lamb
- 1 crown roast rack of lamb frenched, trimmed and tied
- 250ml olive oil, plus extra for basting
- 2 tbsp each dried rosemary, thyme, sage and basil, lightly crushed
- 6–8 garlic cloves, finely chopped
- Sea salt and freshly ground black pepper, to taste
- 2 cups oak wood chips and 1 cup chestnut shells, soaked in water for 1 hour
For the roasted butternut & farro salad
- 1 butternut squash, peeled and diced into small cubes
- Olive oil, for tossing
- 2 tbsp soft brown sugar
- 1 tsp garlic granules
- Sea salt and freshly ground black pepper, to taste
- 200g uncooked farro, cooked in 500ml boiling water
- 75g dried cranberries, plus extra fresh cranberries to garnish
- 1 crisp eating apple (such as Braeburn or Cox), diced
- 75g feta cheese, crumbled
- 75g dry-roasted pecans, roughly chopped
- 2 spring onions, finely sliced
- 120g kale, leaves removed from stalks and finely chopped
For the maple-cider dressing
- 80ml cider vinegar
- 60ml pure maple syrup
- 1 tbsp Dijon mustard
- 2 garlic cloves, finely chopped
- 160ml olive oil
- Sea salt and freshly ground black pepper, to taste

Method

Preparing the lamb

Ask your butcher for a bone-in, frenched and tied crown roast of lamb.
Remove the lamb from the fridge at least 2 hours before cooking.
Mix the olive oil, crushed herbs, garlic, salt and pepper, and rub generously over the meat. Wrap the exposed bones in foil and cover the roast loosely with cling film, leaving it to come close to room temperature.
Preheat your smoker or barbecue to 135°C. When the smoke becomes light and pale blue, the lamb is ready to cook.

Cooking the lamb

Place the lamb in the smoker or on the barbecue, basting occasionally with olive oil. Smoke until the internal temperature is about 8°C below your desired doneness.
Increase the heat to high and sear the exterior to develop a rich golden crust. Remove from the heat when 3°C below the final serving temperature. Tent with foil and rest for 15–20 minutes.

Roasted butternut & farro salad

Preheat the oven to 200°C (fan 180°C) and line a roasting tray with foil.
Toss the butternut squash with olive oil, brown sugar, garlic granules, salt and pepper.
Roast for 20–25 minutes, until golden and tender.
Cook the farro according to the packet instructions until al dente, drain and allow to cool slightly.

Maple-cider dressing

Whisk all ingredients together until smooth and well combined.

Assemble and serve

Mix the roasted squash, farro, cranberries, apple, feta, pecans, kale and spring onions in a large bowl. Fold through the dressing.
Place the lamb crown on a serving platter, fill the centre with salad, remove the kitchen string, and carve between the bones.
Serve each chop on a bed of salad with a drizzle of dressing.

David Olson Christmas Lamb Crown Roast with Butternut Farro Salad

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