Barbecued Greek lamb with tzatziki

Barbecued Greek lamb with tzatziki

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(13 ratings)

Prep: 40 mins Cook: 30 mins - 40 mins Plus marinating


Serves 6

Follow our step-by-step guide to butterflying a leg of lamb, prepare with Greek flavours and roast or BBQ

Nutrition and extra info

Nutrition: per serving

  • kcal589
  • fat42g
  • saturates17g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein50g
  • salt0.4g
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  • 4 garlic cloves
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tbsp thyme leaf
  • 2 bay leaves
  • 1 leg of lamb, butterflied (see step by step guide)



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • flatbreads, to serve

For the tzatziki

  • ½ cucumber, halved and deseeded
  • 170g pot Greek yogurt
  • 1 small garlic clove, crushed
  • handful mint leaves, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano, thyme and bay, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.

  2. To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.

  3. Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.

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Comments, questions and tips

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OLOV's picture
20th Apr, 2018
I'm not fun of lamb, having lamb once a year max, but this receipt I loved! I've marinated the meat overnight and it worked excellent: juicy and delicious!
davect's picture
4th Sep, 2017
I followed this recipe to the letter and served it with the tzatziki sauce and flat bread, as well as rice pilaf, and salad. Wonderful! I will definitely make this again.
8th May, 2016
Beautiful lamb, cooked to perfection. Not overpowered by the ingredients in any way shape or form. I also made my own flatbreads just as this was ready and the whole dish was amazing!
4th Oct, 2014
Made this last weekend end for BBQ. Followed the recipe apart from making slits in lamb and worked marinate into slits. BBQ for 30 minutes each side then put it in the oven for 20 minutes just to be sure it wasn't too pink. Squeezed lemon juice on top covered with foil to rest. Carved like a dream and everyone thoroughly enjoyed it. Definitely make it again especially when leg of lamb half price in supermarket.
18th May, 2014
Great barbecue recipe - very straightforward and easy to accomplish great tasting results. I substitute Simon Hopkinson's tzatziki recipe, but prepare the lamb exactly as written. Give it a go!
26th Apr, 2014
Not too bad, we also overcooked it and it tasted mostly of the marinade, rather than of lamb. The dip was good, added chopped in the mixer gherkins, olive oil and a splash of white wine vinegar, as this was on the ingredients list of a pack of dip I had bought and it defiantly worked. The courgette with feta and lemon was the highlight, delicious. WIth some good food houmous as well is was a great Greek night dinner with a splash of white wine.
24th Nov, 2013
Mint in tzatziki, noooooooooo!
7th Aug, 2013
Delicious. A really tasty BBQ dish, makes a really nice change from the usual stuff! Impressive when having friends round too. Don't think it needs as much time though for cooking- nice to have it slightly pink.
15th Jul, 2013
Really delicious and full of flavours! I love lamb cooked with lemon/ garlic/ mint they just go so well together. The tzatziki is really light and refreshing, makes the lamb less greasy. Have them in pita bread, also made the griddles courgettes with pine nuts and feta from the goes well suggestion below, lovely lovely lovely summery Greek feast!
1st Jul, 2018
Hi I might be being a bit slow here but does anyone know what do you do with the bay leaves? thanks
goodfoodteam's picture
4th Jul, 2018
Thanks for pointing out this omission. We've added the bay leaves to the method - they go in along with the rest of the marinade ingredients.
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