Lamb Crown

Directions

1. Lay both racks side by side facing down. Cut one-third of the way through the meat
   between each rib bone. (This will allow racks to fan open into a crown shape

2. Where the rib ends and the meat starts to cut a little slit to run butcher twine through and run it across to the first rib on the second rack. Tie a knot.

3. Bring both racks upright and reverse curve both, fat side into where ribs curve outward. Bring rack ends together and repeat step 2 to secure the crown.

4. To give your crown nice form you can run another butcher twine horizontally along the
   base and secure tightly. This will push the meat in forcing the crown to have a more
   prominent appearance.

   

5. Marinade:
   
   In a food processor, blend your garlic, chives, olive oil, honey and broth to a thick
   milkshake consistency. The marinade should not be runny.

   

6. Place crown in a pan, bones down and pour marinade over the meat allowing the marinade to run through. Cover and refrigerate for 2 hours (the marinade is very garlicy so 2 hours is plenty). Remove excess marinade In a fresh pan, flip crown over meat side up and sprinkle an even coat of Grill Your Ass Off: Gun Powder and Pop Smoke over the entire lamb.

   

7. Cover and refrigerate for 1 day to allow the rubs to penetrate the meat well.
   On the day of your cook, remove your lamb crown 2 hours prior to cooking to allowing it to come to room temperature. Prepare your charcoal and get your grill to 250 degrees. Place lamb over indirect heat, close lid and let the magic happen! Keep an eye on the internal temperature. Probe the center of the meat with a meat thermometer away from the bone. This will give you the most accurate temperature. I pulled at 140 which gave it a nice medium rare cook. Once it reaches your desired internal temperature, pull and let it rest for 15 minutes.
   At this point, you are done! Slice it up and enjoy!