There's something irresistible about the smoky aroma of lamb sizzling over an open flame - especially when it's infused with the bold, sun-soaked flavours of Greece. This Barbecue Greek Lamb with Tzatziki recipe brings together everything that makes Mediterranean cooking so unforgettable: tender, herb-marinated meat, a hint of citrus, and that perfect balance of freshness and richness.
Inspired by long Summer evenings and shared meals under the warm glow of the grill, this dish is all about simplicity done right. The lamb is marinated in a vibrant blend of garlic, lemon, and classic Greek herbs, then grilled to juicy perfection. Paired with a cool, creamy tzatziki - made with yogurt, cucumber, and a touch of dill - it creates a combination that's both refreshing and deeply satisfying.
Whether you're hosting a garden barbecue or just looking to elevate your weeknight dinner, this recipe delivers big flavour with minimal fuss. It's rustic, wholesome, and guaranteed to transport your taste buds straight to the Mediterranean coast.
Barbecued Greek Lamb with Tzatziki Recipe - Recipe via BBC GoodFood
Serves: 6
Prep: 40 minutes, plus marinating
Cook: 30 - 40 minutes
Ingredients
For the Lamb and Marinade
- 4 garlic cloves
- 4 tbsp olive oil
- Juice of 1 lemon
- 1 tbsp dried oregano
- 1 tbsp thyme leaf
- 2 bay leaves
- 1 leg of lamb, butterflied
- Flatbreads
For the Tzatziki
- ½ cucumber, halved and deseeded
- 170g Greek yoghurt
- 1 small garlic clove, crushed
- Handful of mint leaves, chopped
Method
Mash the garlic cloves with a pestle and mortar. Add them to the olive oil, lemon juice, oregano and thyme leaves, and season with a little salt and plenty of pepper. Place the lamb into a large porcelain dish and pour over the marinade. Massage the marinade into the meat and leave in the fridge for at least one hour. Do not leave for longer than overnight, as the meat will become too soft.
Prepare your barbecue and wait for the coals to turn ashen. Lay the lamb on the grill and cook for 15 to 20 minutes, depending on how pink you like your meat. Leave the meat to rest for 10 minutes before carving.
While the lamb is cooking, make the tzatziki. Coarsely grate the cucumber and sprinkle with a pinch of salt and squeeze out all the liquid. Place into a bowl with the yoghurt, garlic and mint, and mix well.
To serve, carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.
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