Grilled Lamb Roast and Summer Veggie Platter
This show-stopping lamb platter is the perfect summer dish. Easy to prepare, presents beautifully, and highlights the best of seasonal produce.
or read on for step-by-step instructions with photos
Why This is My Favorite Summer Barbecue Dish
Despite its gourmet presentation, this lamb platter is surprisingly easy to make with just a few ingredients and a grill.
Here’s why this recipe works:
Lamb is not for everyone, but I’m definitely on the “love it” side - and because of its slightly gamey taste, it can stand up to equally bold flavors.
Marinating the lamb with garlic, cumin, lime juice, and olive oil adds a Middle Eastern-style flavor that pairs nicely.
Grilling over charcoal or wood adds a smokiness that enhances the lamb’s natural taste - although a propane grill would work too.
I chose Mediterranean-style veggies like zucchini, onion, tomato, and red bell peppers, but you can mix it up with asparagus, broccolini, and fresh corn. These summer veggies work very well with grilled meats.
Optionally, serve it with zhoug sauce - a spicy Middle Eastern condiment with cilantro, chili, lemon juice, and spices - to bring it all together with a herbal, tangy, and spicy kick.
Every bite of this dish is so flavor-packed, plus, it's a feast for the eyes with plenty of colorful veggies and perfectly cooked, tender meat. It's so satisfying & nourishing, and always reminds me of why I fell in love with lamb in the first place!
So, if you're craving something beyond the usual steaks or burgers for your next barbecue, give this recipe a try!
What you’ll need
Ingredients
1 - 2 pound (1 kilo) boneless lamb leg roast
2 cloves garlic, minced or crushed
¼ cup extra virgin olive oil + more for grilling veggies
2 limes, juiced
1 teaspoon cumin
4 zucchinis, cut in half
4 red bell peppers, cut in half and deseeded
4 plum tomatoes, cut in half
2 white onions, quartered
salt & pepper
For serving (optional):
2 limes, halved and grilled
chopped cilantro
Equipment
Barbecue grill & tongs
Knife & cutting board
Zip-top bag or bowl to marinate the lamb
Large tray
Board or platter for serving
Makes: 4 portions
Prep: 10 min + 30 min marinating time
Cook: 30 min + 20 min resting time
How to make it
Step 1
Marinate the lamb.
In a bowl or zip-top bag, mix garlic, ¼ cup olive oil, lime juice, cumin, salt, and pepper.
If the lamb roast has a fat cap, score it by making shallow cuts across the surface to allow the fat to render while grilling.
Add the lamb to the marinade, making sure it’s well-coated. Marinate for 30 to 60 minutes at room temperature.
If you're not cooking it right away, refrigerate the lamb and then let it sit at room temperature for at least 30 minutes before cooking.
Step 2
Prep veggies and light the barbecue.
While the lamb marinates, prepare the veggies by halving the zucchini, red bell peppers, and tomatoes, and quartering the onion. Toss them with olive oil, salt, and pepper, then set aside.
Prepare the garnishes if using. Make the zhoug sauce and set it aside in the fridge until serving. Cut limes in half for grilling, and chop the cilantro.
Next, light the barbecue and preheat it to 450°F. If using charcoal, consider adding small pieces of wood or woodchips (pistachio shells work very well!) for extra smokiness.
I used this built-in charcoal BBQ at our Mexico Airbnb pictured below - a very lucky feature!
Step 3
Grill the lamb and veggies.
Place the lamb roast, veggies, and halved limes on the grill. Char the limes on the cut side for a couple of minutes, then set aside.
Cook the veggies until they are well-charred and tender, then set them aside to reheat before serving.
Cook the lamb over high heat, flipping it on all sides to ensure even cooking. Cook to your preferred doneness and let it rest uncovered for at least 20 minutes. Refer to the temperature guide below for specific recommendations.
For ultimate juiciness and tenderness, I recommend cooking the lamb to medium-rare or medium.
Step 4
Slice and serve.
After the lamb has rested, reheat the veggies over the grill, in a toaster oven, or microwave.
Slice the lamb and begin plating, it should still be warm. I prefer to halve the roast before slicing to get smaller pieces. Arrange the slices on a board or platter, and surround them with the reheated grilled veggies.
If using, garnish with chopped cilantro & grilled limes, and serve with the zhoug sauce at the table. Squeeze the grilled limes over the meat and veggies for a burst of smoky citrus flavor.
Lamb Doneness Temperature Guide
Using a meat thermometer
Cook the lamb to the below temperatures depending on your preferred doneness - I recommend medium-rare to medium for ultimate juiciness and tenderness.
Use a meat thermometer to check the internal temperature before resting, keeping in mind it will continue rising by about 20 degrees as it rests.
Rare - cook to 100 - 105F (final temperature 120F)
Medium-rare - cook to 110 - 115F (final temperature 130F)
Medium - cook to 120 - 125F (final temperature 140F)
Medium-well - cook to 130 - 135F (final temperature 150F)
Well done - cook to 140 - 145F (final temperature 160F)
No meat thermometer?
Don't worry! You can still gauge the doneness by checking the lamb with visual cues, firmness, and estimating the cooking time. However, this does take a little more practice.
Aim to cook for about 15 - 20 minutes per pound of meat for medium-rare. Adjusting based on desired doneness, roast size, and shape.
My roast was about 2 pounds and I cooked it for 30 minutes before resting for perfect medium-rare. Also note I used an open grill with no lid and my cooking temperature was around 400F on average.
Press the lamb with your finger. Rare lamb will feel soft and squishy, medium-rare will have some give but feel firmer, and well-done lamb will be very firm.
For best results aim to undercook and reheat rather than overcook.
Use a meat thermometer if you’re inexperienced, especially with large roasts.
My tips
Adjust marinating time - plan ahead and marinate for 1 - 2 days for a deeper flavor.
Bring meat up to room temp - when cooking large cuts of meat, it’s a good idea to let it warm up to room temp so it can cook more quickly and evenly.
Resting is a must - it’s so important to rest your meat! It allows the juices to redistribute throughout, making it juicier and more flavorful. Plus, it gives you time to open up a bottle of wine to pair with your perfectly cooked lamb.
Slice against the grain - for more tender meat, slice against the grain to shorten the muscle fibers. First, identify the direction of the muscle fibers, then cut across them. Slice thinly for the best texture.
How to prevent veggies from falling through the grates?
Slice vegetables like zucchini or peppers lengthwise to increase their surface area. Grill asparagus horizontally across the grates and flip them only once to prevent slipping. For smaller veggies like Brussels sprouts or green beans use a grill basket or consider skewering.
Serving suggestions
Mediterranean-inspired mezze platter - for a fun way to graze and share this meal, serve grilled lamb and veggies with hummus, baba ganoush, tzatziki, olives, pickles, and pita bread.
Pair it with a salad - try my Middle-Eastern chopped salad or make a fresh leafy salad with a zippy vinaigrette.
Serve it with a grain - like couscous, rice pilaf, quinoa, or bulgur wheat.
Turn it into a mixed grill - add other meats like chicken, shrimp, or sausages. Serve with grilled veggies and a couple of sauces like roasted jalapeno aioli or brown butter hot sauce.
Substitutions
Lamb - try lamb rack or t-bone chops for quicker cooking time.
Marinade - experiment with:
adding herbs like rosemary, thyme, or oregano.
substitute the lime juice with other acids like balsamic vinegar, red wine, or pomegranate juice.
add soy or Worcestershire sauce for an umami flavor.
play around with spices like smoked paprika, chili powder, ground fennel, or coriander.
or simply season with salt & pepper and skip the marinating time.
Summer veggies - some ideas for other veggies that work well are asparagus, corn on the cob, poblano peppers, portobello mushrooms, leeks, green beans, or broccolini.
Sauces - other than zhoug, lamb pairs well with chimichurri, tzatziki, harissa, or classic mint sauce.
Storage
Store leftover lamb and veggies in an airtight container for up to 3 days.
Freeze leftovers for up to 3 months, however, they will lose their texture, so it’s best to use defrosted leftovers for a stew.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Low-carb, High-protein
That’s it, enjoy!
This recipe is perfect for leftovers. The grilled veggies can easily be turned into a salad, and the lamb is still delicious when served cold.
Pictured below is the salad I made with my leftovers. I used baby gem romaine leaves as a base, then chopped the grilled veggies and tossed them with a little lemon juice and olive oil. I topped it off with slices of lamb and the leftover zhoug sauce.
It was just as exciting to eat the leftovers as it was for dinner!
Summary
Grilled Boneless Lamb Leg Roast with Summer Vegetables Recipe
This lamb platter is a summer barbecue must-have - easy to make, healthy, delicious, and looks stunning.
Makes: 4 portions
Prep: 10 min + 30 min marinating time
Cook: 30 min + 20 min resting time
Ingredients
1 - 2 pound (1 kilo) boneless lamb leg roast
2 cloves garlic, minced or crushed
¼ cup extra virgin olive oil + more for grilling veggies
2 limes, juiced
1 teaspoon cumin
4 zucchinis, cut in half
4 red bell peppers, cut in half and deseeded
4 plum tomatoes, cut in half
2 white onions, quartered
salt & pepper
For serving (optional):
2 limes, halved and grilled
chopped cilantro
Instructions
Marinate the meat. Mix garlic, olive oil, lime juice, cumin, salt, and pepper in a bowl or zip-top bag. If the roast has a fat cap, score it, then coat it in the marinade. Marinate for 30 - 60 minutes at room temperature.
Prep veggies and grill. Toss veggies with oil, salt, and pepper. Prepare garnishes and zhoug if using. Preheat the grill to 450°F.
Grill meat and veggies. Place meat, veggies, and halved limes if using, on the grill. Char the limes and set aside. Grill veggies until tender, then set aside. Grill meat to preferred doneness, turning to cook evenly. Let rest for 20 minutes before slicing. See temperature guide for specific temperature recommendations.
Serve. Reheat veggies and slice the meat. Halve the roast first for smaller pieces, then arrange it on a platter with the veggies. Garnish with cilantro, grilled limes, and serve with zhoug if using. Squeeze limes over the dish for a burst of flavor.
Top Tips
Plan ahead and marinate the lamb for 1 - 2 days for a deeper flavor.
Let large cuts of meat warm up to room temp for quicker, even cooking.
Resting meat redistributes juices, making it juicier and more flavorful - plus, it's a good excuse to open a bottle of wine!
Experiment with different herbs, acids, and spices in your marinade for a unique flavor, such as rosemary, pomegranate juice, or smoked paprika.
Try pairing the lamb with a refreshing chopped salad, hearty grains like quinoa or rice, or sauces like tzatziki or roasted jalapeno aioli.
What's your favorite way to enjoy lamb? Give this recipe a try and let me know your favorite veggie and sauce pairings in the comments below.
Enjoy!
