David Olson, A Bachelor and His Grill Smoked Christmas Crown Roast of Australian Lamb

Ingredients

For the lamb: 

• 1 crown roast of Australian grass-fed lamb, frenched, trimmed and tied
• 1 cup olive oil, plus additional to baste
• 2 tablespoons each of dried basil, rosemary, sage and thyme, all coarsely ground
• 6-8 cloves garlic, minced
• Kosher salt and fresh ground peppercorn, to taste
• 2 cups oak wood chips and 1 cup of chestnuts shells, soaked in water for 1 hour prior to use

For the Roasted Butternut Squash and Faro Salad:

• 1 butternut squash, peeled and petite diced
• Olive oil
• 2 tablespoon brown sugar
• 1 teaspoon granulated garlic powder
• Kosher salt and fresh ground peppercorn, to taste
• 1 cup uncooked faro, prepared in 2 cups boiling water
• ½ cup dried cranberries, plus fresh cranberries to garnish
• 1 crisp red apple, petite diced
• ½ cup feta cheese, crumbled
• ½ cup salted dry roasted pecans, roughly chopped
• 2 green onions, finely chopped
• 2 cups green Japanese kale, leaves removed from stems, finely chopped and packed

For the Maple-Cider Vinaigrette:

• ⅓ cup cider vinegar
• ¼ cup pure maple syrup
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• ⅔ cup olive oil
• Kosher salt and fresh ground peppercorn, to taste