Grilled Lamb Crown Roast with Vegetables

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

Meanwhile, preheat the grill or oven to 180°C.

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

Put the skillet on the preheated grill and close the lid (or place it in the oven). Roast until the vegetables are tender and the lamb reaches approx. 57°C for medium-rare, about 45 minutes to 1 hour. Remove from the grill and let rest for 5 minutes. Remove the twine and slice between the bones to serve the lamb chops alongside the vegetables.