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Marinated And Grilled Lamb

Lamb is tenderised in a marinade of olive oil, lemon, rosemary and garlic. This dish is ideal for a special summer barbecue.

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1 small leg or shoulder of lamb, boned
4 cloves garlic, peeled and sliced
1 tablespoon dried rosemary
4 tablespoons olive oil
Juice of 1 lemon
1 teaspoon ground cumin
Salt and pepper to taste


Serves: 4


Butterfly the boned lamb (open it out) and pierce the flesh with a sharp knife in several places. Push slivers of garlic and rosemary into the cuts.

Prepare the marinade in a large bowl by mixing together the olive oil, lemon juice, ground cumin and salt and pepper. Place the meat into the marinade and mix to ensure it is well covered. Leave for at least 1 hour.
Remove the lamb from the marinade and place either on an oiled barbecue grill over hot coals or under a hot grill. Cook the meat for 15-20 minutes on each side, brushing occasionally with the marinade.

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