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Greek-style butterflied leg of lamb with roasted vegetables and grilled lemon

Greek-style butterflied leg of lamb with roasted vegetables and grilled lemon



Prep Time


Cook Time



1(about 1.3kg) Boned and butterflied leg of Lamb, fat trimmed

6 cloves Garlic, roughly chopped

1 Small bunch fresh oregano, leaves roughly chopped

1½ tbsp Olive oil

400g Kipfler potatoes, scrubbed and cut into wedges (or any other waxy potato e.g. desiree)

400g Butternut pumpkin, cut into wedges

2 Lemons, quartered


4 Large ripe tomatoes, thickly sliced

2 Lebanese cucumbers, cubed

½ Red onion, finely sliced

120g Reduced fat feta cheese, crumbled

1½ tbsp Olive oil


  • Pound the garlic and oregano in a mortar and pestle to a coarse paste. Add 2 tsp olive oil and rub well into the Lamb. Cover with cling film and marinate for 30 minutes.
  • Preheat the oven or lidded barbecue to 180ºc. Season the Lamb with salt and pepper and place in the middle of a large a roasting pan.
  • Toss the potatoes and pumpkin with the remaining olive oil and season with salt and pepper. Scatter the wedges around the Lamb and cook for 45 minutes for medium, turning the vegetables over halfway through.
  • Take the Lamb out and set it aside to rest for 10 minutes, loosely covered with foil. Turn off the oven or barbecue and keep the vegetables in to stay warm.
  • Carve the Lamb and squeeze some of the grilled lemon on top. Serve with the vegetables and salad.
  • For the salad: Lay the tomato, cucumber and onion out on a platter and top with the cheese. Season with pepper and drizzle with the oil.
  • For the grilled lemon: Preheat a chargrill to hot and cook the lemon quarters for 1½ minutes on each side or until lightly charred. If you are using the barbecue you can simply cook them on the grill plate.


  • The most accurate way to test the temperature of the Lamb is using a meat thermometer. Medium lamb should read 65º-70º.
  • For maximum flavour, try marinating the Lamb overnight.
  • You could use a boned and butterflied shoulder of Lamb instead of the leg.
  • If you don’t want to use a chargrill pan you can add the lemon quarters to the Lamb and vegetables for the last 5 minutes of cooking time.
  • Switch to make: Sumac Lamb wraps: For a Middle Eastern twist, try rubbing the Lamb with olive oil and sumac. Roast as usual, carve thinly and serve with grilled flat bread, hommous, cos lettuce leaves and a side of pickled vegetables.
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