Barbecued Lamb

READY IN: 1hr 45mins
Recipe by ellie_

Recipe source: Rosemary

Top Review by Outta Here

This is a delicious method for cooking lamb. The fresh herbs really gave it a nice flavor. I marinated it overnight. I did the spit method, and was going to use the indoor rotisserie but the weather was some of the nicest we have had for Christmas, so I cooked it outdoors on the gas rotisserie, with some apple wood chips for a little smoke flavor. Will be making this again, and will try the butterflied method during grilling season (will also try the potatoes then).

Ingredients Nutrition


  1. Place the lamb on a cutting board, use a sharp knife make a long cut through the flesh to the bone. Remove the bone and cut away the excess fat.
  2. Cut through the thickest part of the meat to open it out as flat as possible. Make several cuts in the lamb with a sharp knife and push silvers of garlic and sprigs of herbs into the slits.
  3. Place the meat in a bowl and pour sherry and oil over the meat.
  4. Chop remaining herbs and scatter over meat. Cover and let marinate in the refrigerator for 30 minutes.
  5. Remove lamb from marinade and season with salt and pepper.
  6. Place on a medium-hot barbecue and cook for 30-35 minutes, turning and basting with reserved marinade. OR tie up lamb and roast on a spit for 1 1/2 hours or until done.
  7. Scrub potatoes and then cut them into thick slices; brush with marinade and place them around the lamb. Cook for 15-20 minutes; turning occassionally or until golden brown.

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