Easter Lamb on the Kamado Joe: A Smoky, Flavorful Feast

It’s time to get ready to celebrate Easter Sunday, and what better way than with a show stopping grilled lamb on your Kamado Joe!

First of all, when it comes to cooking an Easter Sunday lamb on a Kamado Joe, you need to choose the correct Kamado Joe grill, which will serve your Sunday Lamb. Several models are excellent choices, each offering its own set of advantages. The Classic Joe series II and III are versatile options, perfect for most home cooks, offering the "Divide & Conquer" flexible cooking system, which is incredibly useful for managing different cooking zones. This allows you to combine indirect heat for slow cooking the lamb with the option for direct heat searing.

If you plan on cooking for a large Easter Sunday gathering, the Big Joe series provides ample cooking space. This is ideal for accommodating a large leg of lamb and any accompanying side dishes. The Big Joe also allows for greater options when using accessories, such as the Joetisserie. The accessory is fantastic for rotisserie-style cooking, resulting in evenly cooked and incredibly juicy lamb. Both the classic and big joe models have joetisserie accessories available to fit the desired grill.

The Kamado BBQ team is always on hand to answer any grill related questions and provide further support in finding you the correct Kamado Grill.

Once you have your Kamado BBQ, is it time to put those culinary skills to the test and try out our perfect recipe that delivers tender, smoky, and herb-infused lamb that will impress your family and friends.

This recipe will serve 6-8 portions.

Ingredients:

For the Lamb:

1 (4-6 lb) leg of lamb, bone-in or boneless

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 tablespoon dried oregano

1/4 cup olive oil

Salt and freshly ground black pepper to taste

 

Optional Marinade (for extra flavor):

1/2 cup red wine

1/4 cup lemon juice

2 tablespoons of mustard

 

For the Kamado Joe:

Natural lump charcoal

Wood chunks (oak or cherry)

Instructions:

1. Prepare the Lamb:

If using a boneless leg, you may need to tie it with butcher's twine to ensure even cooking.

In a small bowl, combine the minced garlic, rosemary, thyme, oregano, olive oil, salt, and pepper.

If you are using the marinade, combine all marinade ingredients and place the lamb in a bag with the marinade for at least 2 hours, or overnight in the fridge. Before cooking, remove the lamb from the marinade and pat dry. 

Rub the herb mixture (or marinade mixture) thoroughly over the entire surface of the lamb.

2. Prepare the Kamado Joe:

Fill the firebox with natural lump charcoal.

Light the charcoal and bring the Kamado Joe to a temperature of 135-163°C for indirect cooking.

Add wood chunks to the coals for smoky flavor.

Place the heat deflector plates in the lower position.

3. Grill the Lamb:

Place the lamb on the grill grate, away from the direct heat.

Close the lid and cook for approximately 20-25 minutes per pound, or until the internal temperature reaches 57°C for medium-rare or 63°C for medium. Use a reliable meat thermometer to monitor the temperature.

If you want to add a sear at the end, remove the heat deflectors and raise the grill grate. Sear each side for a few minutes.

4. Rest and Serve:

Remove the lamb from the grill and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful lamb.

Carve the lamb against the grain and serve with your favorite Easter sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

 

Here are our extra tips to help you go above and beyond in creating your perfect Easter Sunday Roast leg of Lamb, that will have your guests asking you for the recipe!

For a more intense herb flavor, you can create small slits in the lamb and insert garlic cloves and fresh herbs.

You can use a rotisserie attachment on your Kamado Joe ( a Joetisserie) for even cooking and a beautiful presentation.

Experiment with different wood chunks, such as hickory or apple, to create unique smoky flavors.

Add some lemon slices to the top of the lamb while cooking for a citrus burst.

 

Enjoy your delicious Easter lamb and don’t forget to share your delicious lamb pictures with us on social media.