Provencal Barbecue Lamb

Why not ditch the kitchen oven and slow roast a leg of lamb in your kettle or kamado barbecue. 

Using a “rub” of ingredients from the Provence region such as lavender flowers and rosemary, I personally think this is the ultimate lamb roast. 

Serves: 8 people Preparation Time: 10 minutes Marinade Time (Rub): 1 hour Cooking Time: 1 hour 30 minutes Total Time: 2 hours 40 minutes 


2kg or 4.5lb leg of lamb
1 teaspoon garlic salt - 1 teaspoon Provençale dried herbs - 1 teaspoon freshly ground black pepper 


Take the dried ingredients and mix them in a small bowl then rub them into the leg of lamb then give the rub an hour to work its magic. Heat your kettle or kamado up to about 150°C or 300°F on indirect cooking and slow roast the lamb for approximately 2 hours with a drip tray underneath. Cooking at this temperature will allow the rub to react with the lamb to create a crisp brown texture to the outside of the meat. To ensure that the joint is cooked exactly how you like it, use a bbq thermometer and look for: 130°F (55°C) - Medium rare 140°F (60°C) - Medium 160°F (70°C) - Well done 

When you've reached the desired core temperature, Allow the joint to rest for 30 minutes after removing it from the barbecue before carving. It’s as simple as that. I served my barbecue lamb with some baby new potatoes and a green salad. 

* Monolith is available in different sizes, from the Monolith Junior which retails at £360 to Monolith Classic with a retail price of £895 and the extra large Monolith Le Chef, which retails at £1,495.
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