Grilled Lamb Crown Roast with Vegetables

Chef Jeb Aldrich from Cataloochee Ranch forms a tender rack of lamb into a stunning crown roast for a showstopping one-skillet meal, roasted to perfection on the grill. Simply seasoned lamb is surrounded by an array of colorful, hearty vegetables then roasted over an open flame on our sturdy Alpine Outdoor Collection Skillet designed specifically for the grill. This recipe could be made with a simple rack of lamb but forming it into a crown roast is an easy way to elevate a humble cut of meat into an impressive centerpiece.

6-8 bone rack of lamb, frenched

Olive oil

Salt

Freshly ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 head Romanesco broccoli

8 ounces baby turnips, greens attached

8 ounces fingerling potatoes

8 ounces King mushrooms, sliced in half

Coat the lamb lightly with olive oil. Season the lamb on all sides with salt, pepper, onion powder and garlic powder. Form the rack of lamb into a crown by folding it into a circle meat-side inwards. You may need to cut shallow slits between the bones on the bone side to get the rack into a crown. Using butchers’ twine, tie the rack of lamb into a crown roast. Let come to room temperature before grilling, about 1 hour.

Meanwhile, preheat the grill or oven to 350°F.

Place the broccoli, turnip, potatoes and mushrooms in a large mixing bowl. Drizzle with olive oil and season with salt and pepper. Toss to evenly coat the vegetables. Place the vegetables in the skillet around the lamb roast.

Put the skillet on the preheated grill and close the lid (or place in the oven). Roast until the vegetables are tender and the lamb reaches 135°F for medium-rare, about 45 minutes to 1 hour. Remove from the grill and let rest 5 minutes. Remove the twine and slice in between the bones to serve the lamb chops alongside the vegetables.