BBQ Lamb
A butterflied leg of lamb marinated in garlic, rosemary and lemon, then grilled for 40 minutes and rested. Six servings in 55 minutes.
A butterflied leg of lamb is one of the best things to put on a barbecue: boned and opened out, it is a flat piece of meat of roughly even thickness, so it cooks evenly and the surface gets plenty of char.
Mix the oil, garlic, rosemary, lemon and salt, and rub it in, pushing it into the cuts. A longer marinade helps, but 30 minutes is enough if you are short of time.
Cook it over medium heat with the lid closed if your barbecue has one. Turn it every 10 minutes, so the outside browns without burning, and the thick parts finish at the same time as the thin.
A thermometer reads 57°C for pink and 65°C for medium. If your barbecue runs hot, check at 30 minutes. Rest for 10 minutes under foil, then slice across the grain. The carved slices are good hot with the juices spooned over, and just as good cold the next day in a salad.
What People Ask
How long does BBQ Lamb take to make?
About 55 minutes in total — 15 minutes of preparation and 40 minutes of cooking. The recipe serves 6.
What are the key tips for making BBQ Lamb?
Press the marinade into the cuts. Turn the lamb every 10 minutes. If your barbecue runs hot, check at 30 minutes. Rest before slicing.
What should I serve with BBQ Lamb?
Roast potatoes; Greek salad; Mint sauce; Tzatziki.
How should BBQ Lamb be stored?
Keeps in the fridge for up to 3 days. Good cold in wraps.
Is BBQ Lamb suitable for a special diet?
This recipe is dairy-free, gluten-free, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How to Make BBQ Lamb
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Mix the oil, garlic, rosemary, lemon zest, lemon juice, salt and pepper and rub it all over the lamb. Leave for 30 minutes.
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Heat the barbecue to medium. Grill the lamb for 40 minutes, turning every 10 minutes.
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Cover loosely with foil and rest for 10 minutes.
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Slice thinly across the grain.
Tips That Matter
- Press the marinade into the cuts.
- Turn the lamb every 10 minutes.
- If your barbecue runs hot, check at 30 minutes.
- Rest before slicing.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Serve It With
Roast potatoes · Greek salad · Mint sauce · Tzatziki
Keeping and Reheating
Keeps in the fridge for up to 3 days. Good cold in wraps.
BBQ Lamb Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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