Greek Barbecued Lamb with Tahini Feta Sauce

Cuisine: Greek

Prep time:

Cook time:

Serves: 4-6

We are looking forward to having this lamb for our Easter Sunday lunch. Ask your butcher to butterfly a leg of lamb, which makes it ideal for the barbecue and a good thickness for even cooking. Serve with Autumn Roast Vegetables, Greek Salad, Lentil and Pomegranate Salad or Roast Pumpkin Salad.


The same marinade can be used for a whole, bone in leg of lamb cooked in the oven.

  • 1.2-1.4kg lamb leg, butterflied
  • 2 tbsp Herbie’s Spices Greek Seasoning
  • 1 lemon, sliced
  • 3 sprigs rosemary
  • 2 cloves garlic, crushed
  • ½ bunch dill (plus extra sprigs to serve)
  • 2 tbsp olive oil
  • sauce:
  • 1 cup (250ml) Greek yoghurt
  • ½ cup (125ml) tahini
  • 100g feta
  • 2 tbsp lemon juice

  1. Rub spice mix into the lamb on both sides, then place in a plastic bag with lemon, rosemary, garlic, dill and olive oil. Tie the bag up tightly and marinade for at least 4 hours, preferably overnight.
  2. For sauce, combine ingredients and blitz with a hand blender until smooth.
  3. Heat a barbecue to a medium temperature. Remove lamb from marinade and cook for 12 minutes per side (ideally with lid down on barbecue). The cooking time will depend on thickness but this should yield a medium rare result. Take lamb off the grill and allow to rest for 10 minutes, covered, before carving.
  4. Serve with lemon wedges from marinade and fresh dill, if desired, and tahini feta sauce.