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I’ve made a wild garlic pesto to have with it but have bookmarked that for another occasion as we always have those ingredients in the cupboard.
@Gewürzt should I just do it overnight then you reckon it bit of a risk first time around?
Tenderloin-
In the kamado you really need to know you're going to have rock solid temp control to do it over night. I use a thermoworks billows fan to regulate the temp, which is why I can do it overnight (it also has an alarm set to my phone to wake me up if anything goes wrong) I definitely wouldn't do an overnight cook without it.
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And just to add, don't worry about it. If you're just figuring things out you're going to have to have a fair few cooks to get the hang of it and if you've got the the time and the weather's nice nursing the oven throughout the day whilst having beers is a great way to spend the day.
We've had 2 kids during the pandemic so my days of getting up at 4 am to get a cook on are long gone.
Gewürzt
If you want a really, really delicious and unexpected BBQ sauce for lamb, I can highly recommend this
https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/sunlite-kentucky-black-bbq-sauce-dip-lamb-and-mutton/