Grilled Lamb Recipe with Two Cold Sauces
Grilled lamb is one of the best dishes to serve during barbecue season. The meat has a rich, slightly earthy flavour that works beautifully with Mediterranean ingredients such as rosemary, thyme, garlic, lemon, olive oil and fresh herbs.
For this recipe, the lamb is grilled simply and served with two cold sauces: a creamy feta yoghurt sauce and a fresh tomato herb salsa. One sauce adds saltiness and creaminess, while the other brings acidity, freshness and colour to the plate.
Ingredients for the Grilled Lamb
Serves 4
800 g lamb chops, lamb cutlets or sliced leg of lamb
3 tbsp olive oil
2 garlic cloves, finely grated
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
1 tsp lemon zest
1 tbsp lemon juice
1 tsp salt
½ tsp black pepper
How to Prepare the Lamb
Mix olive oil, garlic, rosemary, thyme, lemon zest, lemon juice, salt and black pepper in a bowl.
Rub the marinade over the lamb and make sure the meat is well coated.
Let the lamb marinate for at least 30 minutes. For more flavour, leave it in the fridge for 2–4 hours.
Take the lamb out of the fridge about 30 minutes before grilling so it reaches room temperature.
How to Grill Lamb
Preheat the grill to medium-high heat. Grill the lamb until it has a good sear on the outside and is cooked to your liking.
For lamb chops or cutlets, grill for about 3–4 minutes per side, depending on thickness. For larger cuts, use a meat thermometer for better control.
A good internal temperature guide:
Medium rare: 55–58°C
Medium: 60–63°C
Well done: 70°C and above
Let the lamb rest for 5–10 minutes before serving. This helps the juices settle and gives the meat a better texture.
Cold Sauce 1: Creamy Feta Yoghurt Sauce
This sauce is creamy, salty and fresh. It works especially well with grilled lamb, roasted potatoes, flatbread and grilled vegetables.
Ingredients
200 ml Greek yoghurt
100 g feta cheese
1 tbsp olive oil
1 tsp lemon juice
1 small garlic clove, finely grated
1 tbsp fresh mint or parsley, finely chopped
Black pepper to taste
Method
Crumble the feta into a bowl and mix it with Greek yoghurt, olive oil, lemon juice and garlic.
Stir until creamy but still slightly textured. Add fresh herbs and black pepper. Taste before adding salt, as feta is already salty.
Let the sauce rest in the fridge for 15–20 minutes before serving.
Cold Sauce 2: Fresh Tomato Herb Salsa
This cold salsa adds freshness, acidity and a light sweetness that balances the richness of the lamb.
Ingredients
250 g cherry tomatoes, finely chopped
½ red onion, finely chopped
2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp fresh parsley, finely chopped
1 tbsp fresh basil or mint, finely chopped
½ tsp salt
Black pepper to taste
Method
Mix tomatoes, red onion, olive oil, red wine vinegar and herbs in a bowl.
Season with salt and black pepper. Let the salsa rest for 10–15 minutes before serving so the flavours come together.
What to Serve with Grilled Lamb
Grilled lamb and cold sauces work best with simple side dishes. Choose ingredients that add texture, freshness and a little acidity.
Good side dishes include:
roasted new potatoes
grilled courgette
grilled aubergine
tomato salad
flatbread
couscous salad
grilled lemon
green salad with herbs
olives and feta cheese
Wine Pairing for Grilled Lamb
Grilled lamb pairs well with red wine that has structure, spice and dark fruit. Syrah is one of the best choices, especially when the lamb is seasoned with rosemary, thyme and garlic.
A Syrah from the Rhône gives a more elegant and peppery pairing. A fruitier Shiraz works better if the lamb is served with a sweeter glaze or more intense barbecue flavours.
Grilled lamb is a strong centrepiece for summer dinners, especially when served with fresh cold sauces. The feta yoghurt sauce adds creaminess and saltiness, while the tomato herb salsa gives freshness and acidity.
Together, they create a simple but well-balanced dish that works just as well for a casual barbecue as for a more elegant outdoor dinner.
