Greek Barbecued Lamb

Lamb butterflied, marinated in herbs and barbecued is always a recipe for success. By marinating the lamb not only do you add flavour you reduce the cooking time.



  • 1 small leg of lamb, butterflied (see below)
  • 4 garlic cloves, crushed
  • 2 tbsp oregano, finely chopped
  • 1 tbsp dried wild oregano
  • 2 tbsp thyme, finely chopped
  • 1 tsp dried mint
  • juice and zest of 1 lemon
  • 2 tbsp honey
  • 5 tbsp olive oil
  • maldon salt and freshly ground black pepper

Yoghurt Sauce

  • 250g greek style yoghurt
  • 1 tbsp basil, finely chopped
  • 1 tbsp dill, finely chopped
  • 1 tbsp flat leaf parsley, finely chopped
  • 1 tbsp mint, finely chopped
  • pinch maldon salt


  1. Lamb Marinade: Place the lamb on a large plate or oven tray, add all the marinade ingredients. Massage the marinade into the lamb. Cover and refrigerate for 3-24 hours.
  2. Yoghurt SauceMix all the ingredients in a bowl until well distributed. Cover and refrigerate until ready to serve (can be prepared up to 24 hours in advance).
  3. To Barbecue:Preheat a barbecue to a medium high heat. Place the lamb on the barbecue (if coal in the centre) and cook for 10-20 minutes on either side (dependant on whether you like the lamb rare or well done ). Remove the meat from the barbecue and allow to rest in a warm place for 5-10 minutes before slicing.
  4. To Serve: Serve slices of the lamb with the yoghurt sauce. Accompany the lamb with barbecued slices of courgette (zucchini) and aubergine (eggplant) or a Greek Salad or your choice of accompaniments.