The PERFECT, EASY EASTER LUNCH
An epic slow roasted leg of lamb, marinated overnight and then cooked for around 6 hours on your Kamado Joe to give the most delicious moist, meaty dish for your Easter Sunday Roast (or any other day in fact, it's too good to do just once!)
The team have designed this recipe to be easy and flexible - a guide you can adapt depending on your preference and BBQ style.
Step 1: MARINATE
Get your marinade prepped:
- Fresh Herbs - mint is a classic, but also thyme, rosemary and sage - go for a combo of herbs if you want! Chop them up relatively finely.
- Lemon - zest and juice
- Garlic Cloves - thinly sliced, diced or crushed - go for what works for you!
- Seasoning - dream team of flaked sea salt and cracked black pepper
- Olive oil - to combine all these lovely ingredients
Mix the marinade ingredients together - the amount you need of each depends on the size of your lamb, and personal preference. Mix in a bowl, use a pestle and mortar or even a food processor if you wish.
Get your leg of lamb ready to marinate:
Make sure the meat is dry (pat off moisture with kitchen roll so the marinade sticks) score the meat to allow the flavours to penetrate and then rub/brush the marinade all over, pushing it into the cuts.
Leave in the fridge for as long as you can allow - overnight if you can manage!
Step 2: KAMADO JOE TIME
Get your KJ lit!
Use whatever technique works for you to light your BBQ. As it's a long slow cook, we're aiming for around 140°C. We used locally sourced, sustainable cherry wood charcoal for this cook.
We used heat deflectors to ensure there was no direct heat on the meat, and a foil tray to catch any fat that may drip off.
Get the lamb on the grill!
Use any meat thermometers you want (or none if that's your preference) to keep an eye on the cook and then close that lid. Dependent on the size of the joint the cook will be several hours (4-6). Low and slow is the name of the game.
Step 3: EAT!
REST YOUR MEAT, unwrapped and (if you can resist) for half an hour before devouring. Serve with whatever sides you like - we went for some spring veg and classic roasties - Jersey Royals and butter are also a great combo!