EASTER LAMB

Updated: Jul 1


To celebrate Easter I paid homage to our old neighbours, the Greek family Petrakis! Lamb was on the menu and don’t I wish I was able to make this when we were kids.


I gently smoked two racks of lamb with a touch of cherry wood. Of course I marinaded the lamb for 30 hours in a mixture of extra virgin olive oil, one full head of garlic (minced), 5 springs of rosemary, 10 sprigs of thyme and 10 sprigs of fresh oregano. Chop it all up and place the lamb and the herbs into a zip top bag overnight.


When ready, get your grill set to 225F (107C) with indirect heat.  Add your cherry wood and smoke the lamb for about 45 minutes or until the internal temperature hits 120 F. Then get your grill nice and hot and sear the lamb for another 5-10 degrees more. Rest it for 5 minutes and serve.


Another amazing, though quiet Easter for our family this year. It was rather special as I let our daughter (the 5 year old) decorate the Imperial Kamado, turning it into a wonderful painted Easter Egg. Nice one kiddo!


#EasterLambontheBigGreenEgg #lambrack

2 views
 
  • Twitter
  • YouTube
  • Instagram

©2020 by The Kamado Club. Proudly created with Wix.com