BBQ Lamb and Potatoes on my Kamado Ceramic Grill

I had a boneless leg of lamb and some new potatoes. Of course there was no choice but to produce some BBQ lamb on the grill. This preparation really was very straightforward and turned out wonderfully.

Marinade for Lamb:

  • 1 tbsp whole coriander seeds
  • 2 tsp whole fennel seeds
  • 2 tbsp dried oregano
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/4c good olive oil
  • 1 tbsp dijon mustard
  • 1/8c white wine
  • 1 tsp salt
  • 1/2 tsp pepper

I crushed the coriander and fennel seeds in a pestle and mortar. They don’t have to be too finely crushed – just enough to release their flavours and aromas. Then I combined everything in a bowl big enough to accommodate the lamb. Using a whisk I mixed thoroughly. I added the lamb and turned a couple of time to coat with the marinade. Then I covered it and left it to marinade while I prepared the BBQ. (I imagine it would be fine to leave overnight as well, although I might hold off using the full amount of the lemon juice until shortly before cooking just to prevent the acidity from pre-cooking the meat too much).

I made a lumpwood charcoal fire in my Vision Pro Kamado grill, setting the heat diffusing lava stone in place. When everything was up to about 375 degrees F, I added some hickory wood chips to the coals and put the lamb on a rack over the lava stone. After about 20 mins I added some medium sized new potatoes just washed, oiled and seasoned. I checked internal temperature of the lamb after 45 mins and found that it was only about 120, so I left it for another 15 mins at which point it got to 135. I took it off to rest under a foil tent for about 10 mins before serving.

The BBQ lamb was excellent, as were the potatoes which needed absolutely no butter – they already tasted like butter.

The finished product
The finished product

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