If you love lamb and own a Kamado Joe, this recipe is worth trying. It’s simple, uses a few ingredients, and the grill does most of the work.
The result is Kamado Joe grilled lamb that’s smoky, juicy, and full of flavor.
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If you’ve been looking to level up your grilling, this is a great place to start.
Kamado Joe Grilled Rack of Lamb
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Ingredients
Lamb Ingredients:
- 2 lb Rack of Lamb, Frenched
- 3 tablespoons Avocado Oil
- 4 tablespoons Dad Dust (see notes)
- 2 tablespoons Sea Salt
- 1 tablespoon Black Pepper
- 1 tablespoon Fresh Rosemary, chopped
Creamy Horseradish Ingredients:
- 1 cup Sour Cream
- 1/2 cup Prepared Horseradish
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Dill
- Salt and Pepper to taste
Instructions
- Season the rack of lamb with the spices and rub. Place it in the refrigerator to dry marinate while you set up and preheat the grill.
- Set the Kamado Joe for two-zone cooking. Position the grate over the coals as close as possible and place the indirect grate as far from the coals as you can. Let the grill preheat for at least 15 minutes.
- Combine all ingredients for the creamy horseradish sauce, mix well, and keep chilled until serving.
- When the grill is hot (around 450°F/232°C), sear the lamb directly over the coals. Watch carefully since the fat can flare up. Sear until you get a nice color all over, about 7 minutes, then move the rack to the indirect side.
- Optionally add a few wood chunks to the coals and close the lid. Adjust vents to maintain about 350°F/177°C. Cook until the internal temperature reaches 125°F/52°C (about 30 minutes depending on size). Remove and tent with foil to rest at least 10 minutes — it will rise to roughly 145°F/63°C.
- Slice the rack, finish with a squeeze of lemon if desired, and serve with the creamy horseradish sauce.
Video
Notes
Add to a shaker, mix well, and use on everything.
- 120 g Granulated Garlic
- 120 g Granulated Onion
- 1 tablespoon MSG
Nutrition
| Carbohydrates: 31 g
| Protein: 86 g
| Fat: 124 g
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Why You’ll Love Kamado Joe Grilled Lamb
Grilling lamb can feel intimidating because it’s not as commonly grilled as other meats, but the Kamado Joe makes it straightforward. The grill’s design holds steady heat, giving even cooking and consistent results — no dry, overcooked meat.
You also don’t need elaborate marinades or many spices. A simple dry rub and the Kamado Joe’s wood smoke create a balanced, smoky, tender rack of lamb.
Simple Seasoning, Big Flavor
The seasoning here is intentionally basic: garlic powder, onion powder, salt, and pepper. That simple rub complements the lamb without overpowering it, while the Kamado Joe adds delicious smoky notes. The result is perfectly flavored lamb that highlights the meat.
Grilling on the Kamado Joe
The Kamado Joe excels at temperature control, which makes slow, even cooking easy. Use a two-zone setup: one side for direct heat to sear, the other for indirect heat to finish cooking. This approach gives a great crust and a gentle finish so the lamb cooks through without burning.
Cook time will vary by thickness, typically around 45–60 minutes. Because the Kamado Joe holds heat so well, you don’t have to babysit the grill — just monitor temperature and the internal doneness.
Let it Rest, Then Dig In
After the lamb comes off the grill, rest it for about 10 minutes to let the juices redistribute. Slice and enjoy juicy, tender lamb with a touch of lemon and the creamy horseradish sauce for contrast.
This recipe is forgiving as long as you monitor temperature. The Kamado Joe’s steady heat helps ensure reliable results every time.
Why This Recipe Works
If you’re new to grilling lamb, this recipe is an excellent introduction. It’s uncomplicated, showcases wood-smoked flavor, and doesn’t require advanced techniques. It’s ideal for a relaxed weekend cookout or a special dinner where you want to impress without stress.
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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