Looking for a meal to showcase the kamado? Just try this in a weber! The dish is derived from the french "Épaule d'agneau À la boulangère." the kamado adds a slightly smokey roasted meat flavor that isn't available in an ordinary oven. I use leg of young lamb, rather than the traditional lamb shoulder, due to availibility. Family rating: 4.5/5, david's rating: 4.5/5.

3 Pound Leg Of Lamb, Boneless	-Stock Preferred
3 Pounds Russet Or Yukon Gold	2 Teaspoons Herbs De Provence
-Potatoes, Sliced, But Not Peeled	Salt, To Taste
2 Sweet Onions, Sliced	Pepper, Freshly Ground, To Taste
1 Cup Soup Stock, Home Made Turkey	3 Tablespoons Olive Oil

Place a heat deflector (e.g. pizza stone) on the lower rack of the Kamado. Heat and stabilize the Kamado to 375 degrees F. While the Kamado is heating, prepare meat by trimming excess fat, then rubbing with salt, pepper, and herbs. On the stove top, brown the meat in olive oil over high heat in a Dutch oven. Remove meat from the Dutch oven and allow to rest at room temperature. Layer potatoes and onions in the Dutch oven, then add the stock. Bring stock to a boil, then transfer Dutch oven to the main grill of the Kamado and bake for 20 minutes. Place browned meat on top of potatoes and onions, and roast for another 30 minutes. Close the dampers on the Kamado to extinguish the fire, and continue cooking for 20 additional minutes as Kamado cools. Remove Dutch oven from the Kamado, carve the lamb, and arrange slices atop potatoes and onions. Pour the carving juices over the finished dish.