Mediterranean Lamb Loin Pita

By Chef Eric Gephart
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Why the Half-Moon Cast Iron Reversible Griddle Elevates Your Big Joe® Grill

The Half-Moon Cast Iron Reversible Griddle is one of the most versatile and powerful accessories for the Big Joe® Grill – Series III. Its superior heat retention and even surface make it ideal for achieving a deep, flavorful sear on meats, seafood, and vegetables. The flat side delivers perfect contact for blackened lamb, smash-style techniques, and high-heat searing, while the ridged side adds beautiful grill marks and smoky caramelization. Because cast iron maintains consistent temperatures, you get reliable results every time—whether you’re cooking delicate ingredients or charring hearty vegetables. For anyone looking to expand what’s possible on a kamado-style grill, this griddle is an essential tool.
The Half-Moon Cast Ir

The Benefits of Grilling Lamb on a Kamado-Style Grill

Grilling lamb on a kamado-style grill like the Big Joe® Grill – Series III brings out flavors you simply can’t achieve indoors. Lamb’s naturally rich, tender texture responds beautifully to high, even heat, allowing the meat to sear quickly while staying incredibly juicy. The ceramic design of the grill creates a convection-like environment that locks in moisture and enhances the blackened crust, giving each slice deep, smoky flavor. Lamb loins are especially ideal for grilling because they cook fast, pair effortlessly with bold spices, and deliver restaurant-quality results without complicated technique. When combined with fresh herbs, citrus, and crisp vegetables, grilled lamb becomes the perfect balance of savory, smoky, and bright — a truly standout main dish for any outdoor cook.

Fresh Flavors That Balance the Plate: Cucumber Salad and Charred Tomatoes

To round out this grilled lamb dish, simple Mediterranean-inspired sides bring everything together. Charred tomatoes add brightness, while a crushed cucumber salad offers cool, crisp contrast to the rich lamb. These fresh, vibrant flavors balance the smoky sear from the Big Joe® and create a well-rounded, restaurant-quality plate right from your backyard.

By Chef Eric Gephart

Mediterranean Lamb Loin Pita

Serves: 4 people
Skill:
Beginner:
Food:
Poultry

Ingredients

  • Charred Tomatoes

  • Crushed Cucumber Salad

  • Lamb

Instructions

  1. 01

    Trim the lamb loin of flap meat and silver skin. Rub with blackening seasoning, salt, and a drizzle of olive oil.

  2. 02

    Set the grill to 400°F using the cast iron griddle and/or grill grate.

  3. 03

    Place the lamb on the griddle or grate and sear on all sides until nicely browned, about 15–20 minutes. Close the lid briefly to let the natural charcoal flavor develop.

  4. 04

    Remove the lamb and let it rest until it reaches ~130°F internal temperature. Slice thinly for serving.

  5. 05

    Cut cucumbers in half and lightly smash with a knife or tongs to keep them crunchy. Place in a bowl and season with salt, pepper, olive oil, red wine vinegar, lemon juice, parsley, and dill. Optionally, add thinly sliced red onion. Mix gently.

  6. 06

    Toss cherry or vine tomatoes with olive oil and salt. Place on the Big Joe® grill or griddle and sear until blistered and slightly charred.

  7. 07

    Spread tzatziki (optional) on a plate, add the crushed cucumber salad, then arrange sliced lamb on top. Add charred tomatoes and garnish with crumbled feta, fresh dill, parsley, or extra lemon juice.

  8. 08

    Enjoy immediately while the lamb and tomatoes are war

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