Kamado leg of lamb with herb and garlic crust & rosemary potatoes

Easter is just around the corner—time for a dish that combines tradition, indulgence, and BBQ flavor . Instead of the classic oven-baked version, this leg of lamb is prepared on a charcoal kamado : gently cooked, smoky, and finished with an aromatic herb and garlic crust . Served with crispy rosemary potatoes , bringing the scent of spring directly to your plate.

🧄 Ingredients list (for approx. 4–6 people)

For the leg of lamb:

• 1 leg of lamb (2.5–3 kg, preferably with bone)
• 3 cloves of garlic
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 3 tbsp olive oil
• 1 teaspoon coarse sea salt
• 1 tsp black pepper
• 2 tsp fresh rosemary needles, finely chopped
• 2 tsp fresh thyme, finely chopped
• 1 tsp lemon zest
• 1 small handful of breadcrumbs or panko for the crust

For the rosemary potatoes:

• 800 g small new potatoes or waxy potatoes
• 3 sprigs of fresh rosemary
• 3 tbsp olive oil
• Sea salt & black pepper
• 1 garlic clove, crushed

🔥 Preparation step by step (also for beginners)

1. Prepare the leg of lamb

If you get a whole leg of lamb from the butcher, it's often not quite ready to grill. Remove it from the packaging and pat it dry with kitchen paper. Check for excess fat or a layer of silver skin on the surface—a solid, silvery layer that toughens during cooking. This is best removed with a sharp, small knife by lifting it and cutting just below it. If you're unsure, ask the butcher to do this for you beforehand.

2. Mix the herb and garlic marinade

Now comes the aromatic part: Peel three garlic cloves and chop them very finely. Mix them in a small bowl with 2 tablespoons of Dijon mustard, 1 tablespoon of honey, 3 tablespoons of olive oil, the zest of half a lemon, and the finely chopped herbs (2 teaspoons each of rosemary and thyme). Add a good pinch of coarse sea salt and freshly ground pepper and mix everything into a paste. This mixture adds flavor and a light crust.

3. Season the leg of lamb

Rub the leg evenly with the marinade – use your hands to get into every crevice. Massage the paste in well. Optionally, sprinkle with some breadcrumbs or panko bread crumbs to create a golden brown crust. Set the leg of lamb aside while you prepare the grill.

4. Prepare the Kamado grill

Now things are getting hot – but don't worry. Open the kamado, remove any old ash, and add fresh charcoal. For slow cooking, you need an indirect setup. This means the embers are on one side, and the drip tray with the leg of lamb will be on the other. Set up your deflector stones or heat shield , if your kamado has one. Light the charcoal and heat the grill to about 120–130°C .

For a special aroma, you can add a small piece of cherry or rosemary wood to the smoke – this creates the typical BBQ scent.

5. Place the leg of lamb on the grill and start grilling

Once the kamado is running at a stable temperature of 120–130°C, place the leg of lamb in the center of the grill grate, ideally over a drip tray. This not only catches the fat but also ensures even heat distribution. Close the lid and insert a grill thermometer into the thickest part of the leg – this way you can always keep an eye on the internal temperature.

Now it's time to be patient. The leg of lamb needs about 2.5 to 3.5 hours , depending on its size. The goal is an internal temperature of:

• 58–60 °C for pink & juicy (recommended)
• 62–64 °C for medium cooked

6. Meanwhile: Prepare rosemary potatoes

While the leg is slowly cooking in the kamado, prepare the side dish. Wash the small potatoes thoroughly and cut them in half. Place them in a large bowl, add 3 tablespoons of olive oil, salt, pepper, and the needles from 2-3 rosemary sprigs. A crushed garlic clove enhances the flavor.

Mix everything well and place the potatoes in a cast-iron pan or ovenproof dish. Place them on the grill for about an hour, either next to or underneath the leg of lamb.

7. Let the leg of lamb rest

Once the internal temperature is reached, carefully remove the leg of lamb from the grill (wearing grill gloves!) and wrap it in butcher paper or aluminum foil. Let it rest for 10–15 minutes to allow the meat juices to settle. This will keep the meat moist when sliced.

8. Arrange & Serve

Now comes the best part: Arrange the leg of meat on a rustic wooden board , ideally alongside the crispy rosemary potatoes. Cut the meat into even slices and sprinkle with fleur de sel and fresh herbs, if desired. A glass of full-bodied red wine completes the Easter dish.

🍷 Serving suggestion

Presented on a dark walnut serving board , the leg of lamb unfolds its full potential—a highlight for any festive table. A robust Syrah or Primitivo pairs perfectly with it.

✅ Conclusion

Whether for family or guests, this Kamado-grilled leg of lamb is a real showstopper for Easter. With its spicy herb crust, gentle smoky notes, and rustic serving board, it's the perfect fusion of BBQ and festive cuisine.

Go for it – your Kamado can do more than just steak!