Kansas City’s barbecue sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example of that style of barbecue.
Nothing adds festive to a table setting any better than a rack of meat! This grilled lamb crown roast is a great example. Cooked low-and-slow on the grill with a hint of smoke. Combine the flavors from the grill with orange cranberry stuffing, and you’ll experience a festival of flavors to the taste buds.
If you’re unable to find a crown roast already prepared, two lamb rib roasts (racks) will work, you’ll just have to tie them up yourself. Have no fear, it’s relatively easy. Check the video below to see how it’s done. Your friends and family will think you’re a culinary genius.
- 1 lamb crown roast
- 1 tablespoon olive oil
- 1/2 cup finely chopped celery
- 1/4 cup sliced green onions
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 2 cups cooked brown rice
- 2 cups cornbread stuffing
- 3/4 cup chicken broth, heated
- 1/2 cup dried cranberries, raisins or cherries, soaked in hot water for 15 minutes, drain well
- 1 can (11 ounces) mandarin oranges, drained
- smoking chips, if desired.
- Sprinkle crown roast lightly with salt and pepper. Set aside and allow to reach room temperature.
- Prepare the grill for indirect grilling with a heat of about 250-degrees F.
- Wrap each rib tip with a small piece of aluminum foil.
- Place crown roast on grill away from the fire. Add smoking chips if desired and cover grill. Grill for 1 hour. Continue to monitor the grill temperature.
- In skillet, heat oil over medium-high heat. Sauté celery and onion 4 to 5 minutes, stirring occasionally.
- Stir in allspice and salt.
- Toss with cooked rice, cornbread crumbs, broth and cranberries. Cover and set aside.
- After the initial hour on the grill, remove lamb and place on an aluminum cookie sheet. Spoon rice mixture loosely into center cavity of lamb crown.
- Remove the aluminum foil from each rib tip and return lamb, on cookie sheet to grill. Refuel the fire, if needed.
- Cover grill and cook for an additional hour to an hour and a half, or until meat thermometer registers 145ºF for medium-rare, 160ºF for medium or 170ºF for well, and stuffing is heated through.
- Remove from grill and cover. Allow to rest for 10 minutes before carving. Internal temperature will rise approximately 10 degrees.
- Cut between individual ribs and serve with stuffing. Garnish with oranges.
Tip: A disposable aluminum pan may be substituted for the cookie sheet,
Enjoy your ribs and always remember…admire the fire!
Recipe inspired by American Lamb. What!? You’re not a Fan of the Lamb? Well, get on over there and join. It’s a great resource for all things lamb!