Greek Roasted Leg of Lamb

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Greek Roasted Leg of Lamb

  • Prep Time
    10 Minutes
  • Cook Time
    1 Hour 30 Minutes
  • Total Time
    1 Hour 40 Minutes
  • Servings
  • Difficulty

Nothing goes down better than a Sunday roast especially when it’s a leg of lamb.

Try something different and get out to your Weber BBQ and be social whilst you cook that delectable piece of meat.


Tip 1

Measure the thickness of any roasts (without a cavity, i.e., not poultry) and multiply it by 1 minute per mm to determine how long they should cook for.

For instance, a 90mm thick lamb roast should be cooked for 90 minutes to achieve medium doneness.

Tip 2

Red meat doneness Temperatures: (Always bear in mind that while the roast is resting, its internal temperature will continue to rise 3 to 6 C.)

Rare: 49°C 54°C Medium Rare Typical: 60 °C 66°C for medium well. Good Work: 68°C

For How to setup for Inderect heat on your BBQ Click here

Ideal for

  • Gas


  • 2.5 Kilograms leg of lamb (bone-in)
  • 2 Cloves garlic, peeled and sliced into thin batons/ slivers
  • 4 Teaspoons extra -virgin olive oil
  • 4 Teaspoons Lamb Seasoning
  • Toasted Pistachios (optional)
  • Mint Salsa Verde (optional)


  • Step 1
    Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
  • Step 2
    Make approximately 2-cm-deep cuts all over the lamb leg with a tiny, sharp knife. Each cut should have a tiny garlic sliver inserted. Apply a thin layer of olive oil all over the leg of lamb, then season with a Lamb Seasoning.
  • Step 3
    Measure the leg of lamb through its thickest part to determine the approximate cooking time. For medium doneness, cook for 1 minute per millimetre. Cook for 90 minutes, for instance, if the roast is 90 mm thick.
  • Step 4
    Roast the lamb over indirect medium heat with the lid closed for the necessary cooking time or until it has nearly achieved the appropriate internal temperature once the barbeque has heated (see tip 2).
  • Step 5
    After the lamb has finished cooking, take it off the grill and let it rest for at least 15 minutes. Lamb leg should be carved and served. When paired with Toasted Pistachio and Mint Salsa Verde, this roast is fantastic.


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