Dizzy Hilton Head Butterflied Leg of Lamb
©2007, The Naked Whiz

This recipe is best done on a cheap $10 charcoal cooker from Wal*Mart, but if you insist, it can be done on a ceramic cooker. It has become an annual tradition that when we travel via car to some holiday destination, we pick up a cheap $10 charcoal cooker from Wal*Mart and cook something while we are on holiday. Last year we actually cooked a number of things, but this year we only had time for one meal cooked outdoors. The origin of this tradition lies in Hilton Head, South Carolina where we rent a funky octagonal house for a week. It has a Weber kettle outside, but the grid on that thing is so disgusting that we wouldn't eat anything that had come in contact with it. So we popped off to Wal*Mart and problem solved. We left the cooker behind when we left, but it wasn't there this year, so we had to buy another. Thus the tradition was born!

This year's holiday delight was a boneless butterflied leg of lamb which we picked up at a local Harris Teeter supermarket. As you can see in the photo above, it turned out quite well for having been cooked on a cheap $10 charcoal cooker from Wal*Mart. Perhaps the lesson of this story/recipe is that we can use our ceramic skills to help us meet the challenge of only having a cheap $10 charcoal grill from Wal*Mart. Here's how we did it:


  • Thermoworks Thermapen instant-read thermometer
  • Pair of tongs
  • Cheap $10 charcoal grill from Wal*Mart
  • Lump charcoal
  • Starter of some sort
  • Matches
  • 1 gallon zip top plastic bag


  • 2 pound boneless butterflied leg of lamb
  • 1 250 ml bottle Harris Teeter Extra Virgin Olive Oil with Garlic and Chilies
  • Dizzy Pig Tsunami Spin rub


Place the butterflied leg of lamb into the zip top plastic bag and then dump in the whole bottle of oil with garlic and chilies. Massage the meat through the bag to ensure that the garlic and chilies are evenly distributed and coating the lamb. Allow to marinate for 6 hours:

Dizzy Hilton Head Lamb The leg of lamb in the plastic bag, marinating in the garlic and chili oil. Dizzy Hilton Head Lamb 6 hours later, it's time to apply the Dizzy Pig Tsunami Spin.

Prepare your cheap $10 charcoal grill from Wal*mart for searing by lighting enough charcoal to provide a uniform layer of charcoal across the bottom of the grill. Once the charcoal is started, spread it evenly over the grill. When the fire is ready, remove the meat from the bag, allowing as much of the oil to drain from the meat as possible. Sprinkle the meat side (as opposed to the fat side) liberally with Dizzy Pig Tsunami Spin barbecue rub. Place the meat on the lower grid and sear on one side for at least 2 minutes, more if desired. Be careful as there will still be a bit of oil dripping into the fire and flaring up. Flip and sear the second side:

Dizzy Hilton Head Lamb The humble and cheap $10 charcoal grill from Wal*Mart. Dizzy Hilton Head Lamb Lighting the charcoal. Dizzy Hilton Head Lamb Searing the first side. Dizzy Hilton Head Lamb Searing the second side.

Once the searing is done, place the meat on the warming rack of the cheap $10 charcoal grill from Wal*Mart fat side down and close the lid. By messing with the air vents, you should be able to maintain a "dome" temperature between 250 and 350 degrees. Anything in that range will work. You can monitor your "dome" temperature with your Thermapen as you can see in the following photos. Cook the meat for about 55 minutes or until it reaches about 140 degrees internal temperature. Let is rest for 10 minutes or so, then slice and serve:

Dizzy Hilton Head Lamb The meat is placed fat side down on the warming rack. Dizzy Hilton Head Lamb You can measure your "dome" temperature this way.... Dizzy Hilton Head Lamb ....or you can measure it this way. Dizzy Hilton Head Lamb The finished product.

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