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Greek Style Leg of Lamb On The Coals

Ever tried to do a deboned leg of lamb on the coals?  This is the perfect recipe with a hint of uniqueness and a wonderful taste sensation, that will leave your guests fighting for the last portion.

Serves: 6 – 8


A deboned leg of lamb (about 2.5kg)
500ml plain yoghurt
6 cloves of crushed garlic, finely chopped or 30 ml garlic puree
3 lemons (Juiced)
a few sprigs of rosemary, finely chopped


A handful of mint leaves, finely chopped
10 ml smoked paprika
salt and cracked black pepper


  • Mix the yoghurt, garlic, lemons juice, rosemary or mint, smoked paprika, salt and black pepper.
  • Carefully make a few holes in the meat.
  • Rub the yoghurt marinade all over the meat as well as inside the holes.
  • Cover with cling wrap and refrigerate for 48 hours.
  • Braai the leg of lamb over medium coals for about half an hour or longer if you prefer your lamb more cooked.
  • Baste your meat every now and then with the leftover marinade.
  • You want the lamb to caramelise on the outside, and be cooked (but still pink) on the inside.
  • Once done, remove off the heat, put the lamb aside to rest for about 15 minutes before carving.
  • Drizzle a little bit of olive oil, lemon juice and garlic vinaigrette over the carved lamb just before serving.

Mother of two, professional chef/hospitality lecturer & writer for

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