Barbecued Marinated Lamb Leg
Introduction
This barbecued marinated lamb leg is the ultimate show-stopper for your next outdoor feast. Packed with smoky flavour and served with a creamy green olive mayonnaise, it’s guaranteed to impress even the toughest BBQ critic. Perfect for summer gatherings, Sunday cookouts, or any time you want to serve something hearty and full of Mediterranean flair.
The secret to this recipe lies in the marinade — a mix of garlic, paprika, olive oil, and lemon juice that gives the lamb deep flavour and tender texture. Serve it alongside crispy jacket potatoes and a zesty mayo for a complete, restaurant-worthy meal.
Why You’ll Love This Recipe
Full of flavour: The paprika-garlic marinade infuses the lamb with rich smokiness.
Perfect for entertaining: Feeds a crowd and looks stunning when served.
Balanced sides: The creamy olive mayo and jacket potatoes make it a full meal.
BBQ-friendly: Ideal for both gas and charcoal grills.
Key Ingredients
Lamb leg (1.5kg, butterflied): The hero of this dish — tender and juicy when grilled.
Paprika & garlic: Build depth and smokiness.
Lemon juice: Adds brightness and balances the richness.
Olive oil: Keeps the lamb moist while barbecuing.
Green olives & mayonnaise: The perfect tangy companion for the lamb.
Step-by-Step Method
Step 1. Combine garlic, paprika, 2 tbsp lemon juice, and olive oil in a shallow dish. Season the lamb with salt and pepper, then score the skin lightly. Coat the lamb in the marinade, cover, and refrigerate for at least 3 hours. Remove from the fridge 30 minutes before cooking.
Step 2. Make the green olive mayonnaise: Mix mayonnaise, chopped olives, paprika, and 1 tbsp lemon juice in a bowl. Season with salt and pepper, then refrigerate until ready to serve.
Step 3. Preheat your BBQ grill or plate. Spray with oil, then cook the lamb, skin side down, for 10 minutes. Flip and cook another 5 minutes. Reduce heat, close the hood, and barbecue for 15 more minutes for medium or until cooked to your liking.
Step 4. Rest the lamb for 10 minutes under foil, then slice thinly across the grain. Serve with olive mayo and jacket potatoes.
Tips for Perfect Results
Marinate overnight: For extra tenderness and stronger flavour.
Use a meat thermometer: Medium-rare lamb is best at around 60°C.
Try a charcoal grill: For authentic smoky depth.
Make ahead: Olive mayo can be prepared up to a day early.
Serving Suggestions
Pair this barbecued lamb leg with:
Roasted vegetables or Greek salad
Crusty garlic bread
A glass of bold red wine or sparkling water with lemon
