Remove the lamb from the package and pat it dry with a paper towel.

If the fat cap is over ¼” thick, consider trimming it.

With the bones facing down, score the fat cap with a sharp fillet knife in a crosshatch pattern from edge to edge.

Then flip the lamb and remove the silverskin the same as you would on a rack of pork. Use a flexible fillet knife to get under the skin and then gently pull up. Use a paper towel to peel off the silverskin.

With the bones facing up, make a small incision between every bone into the meat.

If there is a small bone (not a full rib bone) at the end of the rack, consider removing it at this time as well.

Place the racks up against one another and secure the two together by tying the ribs with butcher’s twine.

Then stand the lamb up and form a circle (the crown shape), starting with the two bones you just tied together, with the bones on the outside. The cuts you made between the meat will help the lamb bend more easily.

Now tie the two ribs together to secure the roast.

At this point, you could choose to tie the roast along the outer circumference of the meaty chops as well for added security.

Next, season the lamb liberally with the kosher salt.

Then season the entire roast with half of the ras el hanout spice blend.

Place the roast in a pan and let it sit in the fridge overnight.

Preheat your smoker for indirect heat at around 325 degrees F.

If using wood chunks, add them now and let the smoke burn clean before adding the meat. We recommend oak or cherry.

Smoke the Lamb

Combine the remaining ras el hanout spice blend and granulated garlic with the oil in a small bowl.

Using a basting brush, baste the lamb with the oil and spice mixture and sprinkle with a little more salt.

Place the crown roast in an oven-safe baking dish and transfer it to the smoker.

Cover the lid and smoke until the internal temperature reaches 130-135 degrees F, about 45 to 55 minutes, or to your desired doneness.

Carefully transfer the baking dish with the lamb to a silicon mat.

Then carefully remove the crown roast from the dish and arrange it on your serving platter.

Let it rest for 5 to 7 minutes before slicing.

To slice, carefully remove the butcher's twine from one end of the roast and slice of individual lamb chops.

Sprinkle with freshly minced parsley, salt, pepper, and a pinch of lemon zest, if desired.