Prepare to embark on a culinary journey that will transform your backyard grilling into a Mediterranean feast! This Kamado Joe Lamb Rib Roast isn't just a meal – it's an experience that will transport your taste buds to the sun-drenched hills of the Mediterranean. With a perfect blend of herbs, expertly grilled to juicy perfection, this show-stopping roast is guaranteed to make you the star of any dinner gathering.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 1 lamb rib roast (about 4 lbs)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp rosemary, chopped
- 1 tbsp thyme, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Take the lamb rib roast out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps the meat cook more evenly.
- Preheat your Kamado Joe grill to a temperature of 325°F (163°C). Make sure to set it up for indirect cooking by placing the heat deflector in place.
- While the grill is heating, prepare the marinade for the lamb. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, and chopped thyme. Mix well to create a paste.
- Season the lamb rib roast generously with salt and pepper on all sides. Then, rub the marinade mixture all over the roast, ensuring it is evenly coated. Allow the roast to marinate for about 15 minutes to absorb the flavors.
- Once the grill has reached the desired temperature, place the lamb rib roast on the grill grate, bone side down. Close the lid and let it cook for approximately 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare, or your desired doneness.
- During the cooking process, you can periodically check the temperature using a meat thermometer and baste the roast with any remaining marinade for added flavor and moisture.
- Once the lamb rib roast has reached the desired internal temperature, carefully remove it from the grill using tongs. Let the roast rest for about 10-15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat.
- After resting, slice the lamb rib roast between the bones into individual chops. Serve immediately, garnished with additional fresh herbs if desired, alongside your favorite Mediterranean sides.
Tips
- Temperature is Key: Always let your lamb roast come to room temperature before grilling. This ensures even cooking and prevents the meat from becoming tough.
- Indirect Heat Magic: Using the Kamado Joe's heat deflector is crucial for achieving that perfectly even, tender roast without burning.
- Marinade Mastery: Don't rush the marinating process. Letting the herbs and garlic sit on the meat for at least 15 minutes allows the flavors to deeply penetrate the lamb.
- Thermometer Precision: Invest in a good meat thermometer. For medium-rare, aim for an internal temperature of 130°F (54°C).
- Resting is Crucial: Never skip the 10-15 minute resting period after grilling. This allows the juices to redistribute, ensuring each slice is incredibly moist and flavorful.
- Herb Freshness: If possible, use fresh rosemary and thyme for the most vibrant flavor profile.
- Serving Suggestion: Pair your lamb with classic Mediterranean sides like roasted vegetables, tzatziki, or a fresh Greek salad to complete the experience.
Nutrition Facts
Calories: 151kcal
Carbohydrates: 1g
Protein: g
Fat: 10g
Saturated Fat: g
Cholesterol: 40mg
