BBQ Lamb Leg and Super Easy Summer Salad

1801 bbq lamb leg and super easy summer salad
Add freshness to your dinner table with ease!

Perfect for the summer season!


  • 1 bone-in leg of lamb
  • 1 tsp fresh crushed ginger
  • 2 cloves crushed garlic
  • 1 bunch fresh coriander leaves. chopped
  • 1 lemon juiced, plus 1/2 lemon juiced for salad
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 4 Tbsps olive oil, plus 50ml for salad mix
  • 1 tsp salt, plus extra for salad mix
  • 1 tsp pepper, plus extra for salad mix
  • 320g salad mix
  • 125g crumbled feta, for salad mix
  • 2 lebanese cucumbers, sliced, for salad mix
  • 120g cherry tomatoes, halved, for salad mix
View Method BBQ Lamb Leg and Super Easy Summer Salad


  1. 1. Slice 2cm slits into the lamb with a sharp knife. Combine marinade ingredients including 1/2 lemon juice in a small bowl and mix well. Rub over the lamb, rest at room temperature for 10 minutes.
  2. 2. Preheat the barbecue to 180ºc. Turn off burners underneath the grill plate, the remaining burners will conduct and circulate heat around the roast.
  3. 3. Place lamb on the grill plate, close lid and cook to preferred doneness, 25 minutes per 500 grams for medium (approximately 2 hrs for a 2kg leg).
  4. 4. check the internal temperature with a meat thermometer (rare 60ºc, medium rare 60-63ºc, medium 65-70ºc, medium well done 70ºc, well done 73ºc
  5. 5. Meanwhile, peel the cucumber and slice into ribbons with a carrot peeler. Mix through the rocket salad cherry tomatoes and feta. In a small bowl whisk remaining lemon juice, oil, salt and pepper, combine with salad.
  6. 6. When lamb is cooked transfer to a plate, cover loosely with foil and rest it in a warm place for 15 minutes. Carve the roast across the grain and serve with salad.
View Ingredients BBQ Lamb Leg and Super Easy Summer Salad
View Method BBQ Lamb Leg and Super Easy Summer Salad
Sorry, no reviews yet. Be the first!