Crown of Lamb

Preheat the grill to 110 °C. Adding small oak or hickory wood pieces to the embers gives a pleasant smoky aroma.

Cook starchy potatoes, then mash with butter and egg yolk until smooth. Season with salt, pepper, and nutmeg. Transfer the potato mixture to a piping bag fitted with a large star nozzle and pipe rosettes (Duchess potatoes) evenly onto the cedar plank.

Trim the lamb rack and remove any sinew. Season with a spice mix, e.g., Umami Voraus!, and tie into a crown. If using a small bundt pan, place the lamb crown inside to help shape it. Place a few rosemary sprigs underneath, then place on the grill at 110 °C in the smoke.

Mix the apple red cabbage with a splash of orange liqueur and half a bottle of MADE FOR MEAT Smoked Pepper BBQ. Place in an ovenproof dish, such as a cast-iron pan. Put the lamb crown, Duchess potatoes, and cabbage on the grill.

When the lamb crown reaches a core temperature of 40 °C, remove it from the grill. Increase the grill temperature to 200 °C. Keep the Duchess potatoes and cabbage on the grill. Once the grill reaches the desired temperature, cook the lamb crown over indirect heat until 63 °C for tender pink meat.

The orange liqueur and BBQ sauce have thickened the cabbage, and the Duchess potatoes are golden and crisp. Slice the lamb crown and arrange on plates with the sides.