Leg of Lamb on the Kamado
Leg of lamb is something most folks have on special occasions. For us date night is a special occasion once a week. Plus, we just love lamb! Our butcher has them is assorted sizes and we picked one just right for us. Grilled on our Char-Griller Akorn Kamado and seasoned with Big Dick’s Big Kahuna Seasoning it was most definitely just right for a delicious dinner.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Akorn Kamado but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
See Video: http://datenightdoins.com/leg-of-lamb-on-the-kamado-video/
Leg of Lamb on the Kamado
An Akorn Kamado Recipe
Prep Time: 10 minutes
Cook Time: 60 minutes @ 350 degrees (177c)
Grill: Akorn Kamado
Charcoal: Lump
Pellets: Lumberjack “Paris-Bordeaux Rosemary”
Note: I sprinkle wood pellets over the coals or in a Wedgie for added smoke to our Akorn Kamado grill.
Leg of Lamb on the Kamado
An Akorn Kamado Recipe
Ingredients: Leg of Lamb on the Kamado
- 3 ½ lb. semi-boneless leg of lamb
- 2 cups bottled horseradish mustard
- 2 Tablespoons minced fresh garlic
- 2 teaspoons Big Dick’s Big Kahuna Seasoning Rub
Directions: Leg of Lamb on the Kamado
Mix the ingredients together for the sauce and put a good coating on the lamb. Have you fire around 350 degrees (177c) and put the lamb on the grill. Cooking times will vary as to the temperature of your fire the size of your leg of lamb. We like ours on the rare side so we pulled off the Kamado at 130 degrees (55c). U.S.D.A. safe is 135 degrees (57c).
Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Let the meat rest for 5 to 10 minutes before slicing so it can reabsorb its juices.
Leg of Lamb on the Kamado
An Akorn Kamado Recipe
A Beautiful Leg of Lamb
Do a Nice Coat of the Horseradish Mustard Sauce
In the Smoke
Lookin’ Good on our Char-Griller Akorn Kamado
Leg of Lamb on the Kamado
An Akorn Kamado Recipe
Add Your Sides
Almost …
Cooking In the Oven:
We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Grill is just like your oven except it uses wood pellets and has wheels.
Cook for 60 minutes here at 350 degrees (177c).
Note: The Pacific Living Outdoor Oven also has a smoke box.
Leg of Lamb on the Kamado
An Akorn Kamado Recipe
Let’s Eat!!!
Leg of Lamb on the Kamado
An Akorn Kamado Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love
Ken & Patti
http://datenightdoins.com
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Our Thanks To:
Our new “Date Night Doins Seasoning”
http://datenightdoins.com/date-night-rub/
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
Grill Grates
http://www.grillgrate.com/
Grandville’s Gourmet BBQ Sauces
Steve 360 943 2861
www.grandvillesbbqsauces.com
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
Sawtooth Wood Pellet Grill
www.sawtoothpelletgrills.com/
Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com
Swimmin N Smoke
http://www.swimmininsmoke.com/
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
Bull Rack System
EarthWorks Supply
503-678-7744
http://www.earthworkssupply.com/
A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/
Our Cutlery Provided By:
- 3 ½ lb. semi-boneless leg of lamb
- 2 cups bottled horseradish mustard
- 2 Tablespoons minced fresh garlic
- 2 teaspoons Big Dick’s Big Kahuna Seasoning Rub
- Mix the ingredients together for the sauce and put a good coating on the lamb. Have you fire around 350 degrees (177c) and put the lamb on the grill. Cooking times will vary as to the temperature of your fire the size of your leg of lamb. We like ours on the rare side so we pulled off the Kamado at 130 degrees (55c). U.S.D.A. safe is 135 degrees (57c).
- Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
- Let the meat rest for 5 to 10 minutes before slicing so it can reabsorb its juices.
