By Tim Shelburn

Leg of Lamb with Chimichurri

Serves: 8 people
Cook Time: 30 - 60 min
Leg of Lamb with Chimichurri


  • Main

Leg of lamb cooked on the Big Joe using the Joetisserie accessory


  1. 01

    In a small bowl, whisk together the ingredients for your marinade.



    • 6 cloves garlic, minced
    • 1 shallot, minced
    • 1 sprig fresh rosemary, finely chopped
    • 1/2 cup olive oil
    • 1/4 cup lemon juice
    • 1 tablespoon kosher salt
    • 1 teaspoon black pepper, medium grind
    • 1 teaspoon lemon zest
  3. 01

    Line up the rosemary and thyme sprigs and tie one end with twine. This will used as a brush for the extra marinade.



    • 3 sprigs fresh rosemary, whole
    • 10 sprigs fresh thyme
    • butcher's twine (optional, for boneless)
  5. 01

    While the lamb is marinating, light your Kamado Joe and add the Joetisserie. You will only need a small amount of charcoal so roughly fill the fire bowl halfway. If you have a divider, only put the charcoal on one side. Bring the temperature to 400-425°F.

  6. 02

    Place the lamb in a large sealable bag or container with the marinade reserving at least 1/4 cup. This will be used for basting. Close the container and toss to coat evenly. Marinade for at least one hour at room temperature.

  7. 03

    If you are using a boneless leg of lamb, wrap it with butcher twine in the shape of a football. This will help hold everything together while it cooks.



    • butcher's twine (optional, for boneless)
  9. 06

    While the grill comes to temperature, prepare your chimichurri by combining the shallot, garlic, red wine vinegar, salt, and pepper to a food processor and pulse until everything is uniformly minced. Add the parsley, oregano, and red pepper flakes. While pulsing, add the olive oil until the mixture is well combined. Add more olive oil to get to desired consistency.



    • 1 shallot, roughly chopped
    • 2 garlic cloves
    • 1 1/2 cups fresh parsley
    • 1 teaspoon dried oregano
    • 3 tablespoons red wine vinegar
    • 3/4 cup olive oil
    • 1 pinch red pepper flakes (optional)
  11. 07

    Place the lamb on the Joetisserie spit and add a fork to each side and tighten. Add to grill.

  12. 08

    While the lamb spins, baste it every 15 minutes with the herb brush and the reserved marinade. You will want to cook the lamb until the internal temperature reaches 125°F for medium rare.

  13. 09

    When done, remove it and let it rest for 10-15 minutes before slicing. Serve with chimichurri. Enjoy!