This juicy grilled leg of lamb with goat’s cheese and herb salad recipe contrasts perfectly with the fresh salad. Perfect for a quick and delicious barbecue fix.

Total Time          30 min plus marinating and resting

Serves               6


  • 5 garlic cloves
  • Small bunch fresh oregano, leaves picked
  • Finely grated zest 2 large un-waxed lemons
  • 1 tsp sea salt
  • 6 tbsp. extra-virgin olive oil
  • ½ British lamb leg, boned and butterflied (see tips)
  • For the salad
  • 2 bunches fresh soft herbs such as basil, tarragon, mint and coriander, or a mix of what you fancy
  • 50g wild rocket
  • Drizzle extra-virgin olive oil
  • Squeeze lemon juice
  • 200g Dorstone goat’s cheese (see know-how) or similar ash-rinded goat’s cheese


  • Make a marinade by crushing the garlic, oregano, lemon zest and salt to a rough paste with 1 tbsp. of the olive oil in a pestle and mortar. Add the rest of the oil and mix well.


  • Prick the lamb all over with the point of a small, sharp knife, then rub with the marinade. Put in a sealable plastic food bag, squeezing out any air, then leave to marinate in the fridge for at least 3 hours, or overnight if you can, making sure the lamb is kept flat so the marinade can coat it evenly.


  • Bring the lamb up to room temperature- it will take around 2-3 hours to lose the chill- then transfer to a metal baking tray.


  • Heat the grill to very high (240°C) and cook the lamb for 15 min on each side, then rest it for 10 min. meanwhile make the salad. Put the herbs and rocket in a bowl with the extra-virgin olive oil and the lemon juice. Toss, then season to taste.


  • When the lamb has rested, lift it onto a large chopping board, slice thickly and scatter with the herb salad. Crumble over the goat’s cheese, then serve.


Recipe Sourced From Delicious Magazine

More Lamb Legs Recipes Here