Introduction

Greek BBQ Roast Lamb is one of the most iconic dishes served during Greek Easter celebrations and large family gatherings. Slowly roasted over charcoal or grilled on a barbecue, the lamb develops a beautifully crisp exterior while remaining tender and juicy inside.

Seasoned simply with olive oil, lemon, garlic, oregano, and salt, this classic dish highlights the natural flavour of the lamb. Served alongside roasted potatoes, fresh salads, and warm bread, BBQ lamb is the centrepiece of many Greek feasts and a dish that brings friends and family together around the table.

Instructions

1. Prepare the Marinade

• • In a bowl, mix together the olive oil, lemon juice, garlic, oregano, rosemary, salt, and pepper.

2. Season the Lamb

• • Pat the lamb dry with kitchen paper.

  • Rub the marinade all over the lamb, making sure it is well coated.

  • Cover and refrigerate for at least 2 hours, ideally overnight.

3. Prepare the BBQ

• • Preheat your barbecue to medium heat (around 180–200°C).

  • Set up for indirect cooking if using charcoal.

4. Cook the Lamb

• • Place the lamb on the grill away from direct flames.

  • Close the lid and cook slowly for 1 hour 30 minutes to 2 hours, turning occasionally.

5. Baste During Cooking

• • Every 20–30 minutes, brush the lamb with the optional olive oil and lemon mixture to keep it moist.

6. Check Doneness

Cook until the internal temperature reaches:

• • 60°C – medium

  • 65–70°C – well done

7. Rest the Lamb

• • Remove from the grill and let the lamb rest for 15 minutes before carving.

Tips

• Marinate the lamb overnight for the best flavour.
• Cooking slowly over indirect heat keeps the meat tender.
• Add wood chips to the charcoal for a smoky flavour.
• Serve with Greek salad, roasted potatoes, tzatziki, and pita bread.
• Always allow the meat to rest before slicing to keep it juicy.