If you love lamb and you’ve got a Kamado Joe, this recipe is one you’ll want to try. It’s super easy, doesn’t require a ton of ingredients, and the grill does all the hard work.
The result? Kamado Joe Grilled Lamb that’s smoky, juicy, and packed with flavor.
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If you’ve been looking for a way to level up your grilling game, this is it.
Kamado Joe Grilled Rack of Lamb
Ingredients
Lamb Ingredients:
- 2 lb Rack of Lamb Frenched
- 3 tablespoon Avocado Oil Estimated
- 4 tablespoon Dad Dust Estimated (See Note for Recipe)
- 2 tablespoon Sea Salt Estimated
- 1 tablespoon Black Pepper Estimated
- 1 tablespoon Rosemary Estimated (Fresh Chopped Fine)
Creamy Horseradish Ingredients:
- 1 Cup Sour Cream
- ½ Cup Prepared Horse Radish
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Dill
- Salt and Pepper to Taste
Instructions
- Season your lamb with all of the spices and then put it in your refigerator to dry marinate while you set up the grill and wait for it to preheat.
- Set your grill up for 2 zone cooking. Keep the grate over the coals as close as possible and the one on the indirect side as far away from the coals as possible. You can leave both vents fully open. Let the grill preheat for at least 15 minutes.
- Combine all the ingredients for the sauce and mix well. Keep chilled before serving.
- Once the grill is fully hot (mine was reading 450F/232C) grill the lamb directly over the coals. Watch it because it is fatty and can burn, ask me how I know this. Once you have a nice color all over, about 7 minutes, take it off and put it on the indirect side of the grill.
- At this point you can add a few chunks of wood to the coals and then shut the lid. I set my top vent to the second line and the bottom to 1 finger. This resulted in around 350F/177C. Cook like this until the lamb reaches 125F/52C internally when read with an instant read thermometer. Mine took about 30 minutes. Take the lamb off and tent it with foil to rest for at least 10 minutes. In this time it will come up to 145F/63C.
- Slice and enjoy with some lemon juice and the sauce you made!
Video
Notes
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Why You’ll Love Kamado Joe Grilled Lamb
I know a lot of people get intimidated by grilling lamb because it’s not something you see on the grill every day. But honestly, grilling lamb on the Kamado Joe couldn’t be easier. The way the Kamado Joe works, it keeps the heat even and steady, which means you’re going to get perfect lamb every time. No dry, overcooked meat here!
The best part? You don’t need to fuss with fancy marinades or complicated spices. Just a simple dry rub, a little patience while the grill works its magic, and you’re good to go.
Simple Seasoning, Big Flavor
So let’s talk about the seasoning for this Kamado Joe Grilled Lamb. We’re keeping it pretty basic—garlic powder, onion powder, salt, and pepper. Nothing crazy. But don’t let the simplicity fool you. This rub gives the lamb just the right amount of flavor without overpowering it. The beauty of it is that the Kamado Joe does a lot of the flavor work with that delicious wood smoke. The result is a perfectly balanced, smoky, tender piece of lamb.
Grilling on the Kamado Joe
One of the reasons I love using the Kamado Joe for this recipe is the way it handles temperature. The grill holds heat like a champ, so it’s easy to get that slow, even cook that’s perfect for lamb. For this recipe, you’re going to want to use a two-zone setup—one side for indirect heat and the other side for direct heat to get a good sear. This makes it a breeze to cook the lamb through without burning it.
Once the lamb’s on the grill, just let it do its thing. You’re looking at around 45-60 minutes of cook time, depending on how thick your cut is. The Kamado Joe’s even heat means you don’t have to babysit the grill—just sit back and relax.
Let it Rest, Then Dig In
After the lamb comes off the grill, don’t skip the resting time. Let it sit for 10 minutes or so to lock in all those juices. When you slice into it, you’ll be rewarded with juicy, tender meat. And that smoky flavor? Absolutely perfect.
The best part is that grilling lamb on the Kamado Joe is pretty foolproof. As long as you keep an eye on your temperature, it’s hard to mess it up. The grill’s design makes it super easy to get the right cook every time.
Why This Recipe Works
If you’re new to grilling lamb, this is a great intro recipe. It’s simple, but you still get that delicious wood-smoked flavor that the Kamado Joe is known for. And since you don’t have to worry about complicated techniques or ingredients, it’s perfect for a casual weekend cookout or a special dinner.
The Kamado Joe Grilled Lamb is a crowd-pleaser that doesn’t require a lot of prep or babysitting. It’s just the kind of recipe you can throw together with a few basic ingredients, then let the grill work its magic. It’s a great way to impress without stressing out.
Ingredient and Equipment Links:
Want A Kamado Joe of your own?
Check out: www.kamadojoe.com
Grab Some Lamb at Wild Fork: WildForkFoods.com
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