Bbq’d lamb marinated in Greek yoghurt



Serves 6-8


  • 1 butterflied leg of lamb (ask your butcher to do this)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 cloves garlic, peeled and crushed
  • 5cm fresh ginger, peeled and crushed
  • 1 tablespoon white wine
  • 2 tablespoons rapeseed oil
  • Juice of 1 lemon
  • 4 tablespoons Greek yoghurt (120ml)


Prep time: 15 minutes plus marinating time
Cooking time: 40 minutes
Total time: 55 minutes plus marinating time

Bbq’d lamb marinated in Greek yoghurt

When marinating there are a few key ingredients which help tenderise it. These include citrus juice, vinegar or wine for acidity and oil for moisture. Add fresh spices and herbs ad they will help to enhance the flavour. Here, the Greek yoghurt does something amazing to the lamb, I can’t quite describe it… you’ll have to try it out yourself!


Marinate the meat at least 6 hours before you want to start cooking.

In a pan over a high heat, dry roast the cumin and coriander seeds until they start to pop. Take off the heat and place in a pestle and mortar and grind to a fine powder. Add the garlic ad ginger and pound well. Place the Greek yoghurt, white wine, oil and lemon juice in a measuring jug and add in the pounded spices. Stir well.

Open up the butterflied leg of lamb on a board and massage your marinade into the meat well using your hands, being sure to get into every nook and cranny. Place the lamb in a large ceramic dish, cover with clingfilm and pop it in the fridge to marinate.

Preheat the BBQ. Take the lamb out of the fridge half an hour before you want to cook it to bring it up to room temperature.

When the BBQ is ready, sear the malb well on both sides and then cook evenly for 40 minutes. This will produce a mixture of pink and well-cooked meat, along with some nice really charred nobbles. If you prefer your meat well done, cook the lamb evenly on either side for another 10 minutes. Take off the heat, place on a carving board, cover with tin foil and leave to rest for 10 minutes before carving so that the juices are absorbed back in to the meat.



Serve with a number of accompaniments. I love it with hummous and either courgette or cucumber tzatziki  as a sauce, sprouting broccoli and a quinoa salad. It works equally well with jacket potatoes, boiled new potatoes, sweet potato fries or roasted vegetables. For those of you who like it hot, try with some Rose harissa on the side. Any leftovers can be chopped up and either labelled and frozen or used within the next 5 days in a curry sauce.” 

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