Weber Barbecues 5 Lamb Recipes That Go Hard.
5 Lamb Recipes That Go Hard.
On The Barbecue.
Lamb is one of those proteins that just feels like a moment. It’s rich, versatile, and made for the barbecue. From easy midweek cooks to feed-a-crowd long weekends, Weber Grill Master Laura’s five fave lamb recipes for summer are all about big flavour, simple ingredients, and letting the barbecue do its thing. Whether you’re chasing Mediterranean vibes, street-food energy, or something bold and spicy, this list has you sorted.
Lamb, Spinach, and Feta Gözleme
Golden, crisp flatbread stuffed with juicy lamb, wilted spinach, and salty feta. This gözleme is Turkish street-food, but we’ve made it barbecued. Cooking it on the barbecue gives the pastry that next-level crunch while keeping the filling juicy and full of flavour. Slice it up, dig in, and watch it disappear.
Lamb cut: Lamb mince with a good balance of fat, so it stays juicy and takes on plenty of flavour as it cooks.
Why it works: Rich lamb, fresh greens, and salty feta is a combo that never misses, especially when wrapped in crisp, barbecued flatbread.
Perfect for: Long lazy weekends that start with a late breakfast and roll straight into an easy, share-plate lunch.
Prep time: approx. 50 minutes
Cook time: 36 minutes
Yiros-Style Loaded Charcuterie Chips
This one is pure comfort-food energy. It’s super casual, easy to make but leaves an impression. Crispy chips loaded with yiros-style lamb, fresh toppings, and tangy garlic sauce. Say less. It’s messy in the best way, designed for sharing, grazing, and going back for just one more bite.
Lamb cut: Lamb chump chops, skewered and barbecued hot and fast so they stay tender and juicy.
Why it works: You get all the herby, punchy flavours of a lamb yiros, stacked onto golden chips straight off the barbecue. Slicing the lamb off the skewer into the chips is so satisfying. Make double.
Perfect for: Cruisy weekends with mates dropping by, the barbecue ticking along, and plates made for sharing.
Prep time: approx. 10-15 minutes
Cook time: 6 minutes
Lamb Backstrap Wraps with Barbecued Red Onion Rings
Lamb backstrap takes centre stage here. It’s barbecued hot and fast, sliced thin, then wrapped up with sweet, smoky red onion rings, tangy beetroot dip and creamy feta. These wraps hit that sweet spot between fresh and filling, making them perfect when you want something satisfying without feeling heavy.
Lamb cut: Lamb backstrap, a lean and naturally tender cut that’s ideal for quick, high-heat barbecuing.
Why it works: The backstrap is simply seasoned with our smoky, herb forward Weber Greek seasoning, and the barbecued onions bring just enough sweetness to balance it out..
Perfect for: Long weekends when you want something fresh, filling, and easy make and to eat when you’re getting away. If you’re planning a fishing trip add this one to your list.
Prep time: approx. 10 minutes
Cook time: 10 minutes
Herb-Basted Rotisserie Lamb
A step up from your Sunday roast. This boneless leg of lamb gets slowly turned on the rotisserie, bathing in a punchy herb, garlic and lemon marinade that keeps it juicy and aromatic while the barbecue works its magic. The result? Tender, gnarly crusted and caramelised lamb that’s as good pulled straight off the spit.
Choose your own side dish adventure with:
Middle Eastern - Hummus, pomegranate molasses, pomegranate, mint, radish, labneh, flatbreads
Greek sides - Tzatziki, cucumber, pickled red onion, cherry tomatoes, pita.
Lamb cut: A 4 kg boneless leg of lamb, butterflied and threaded on the rotisserie to cook evenly while soaking up that signature Weber flavour.
Why it works: The slow rotation lets the fat and marinade keep the meat super juicy, while the rosemary, garlic, fennel and lemon baste builds layers of flavour without fuss. You get rich lamb with bright citrus accents and herbal depth that doesn’t overwhelm.
Perfect for: Big backyard hangs where people graze and sip while the lamb turns, or holiday cook-ups that deserve a centrepiece with serious flavour.
Prep time: approx. 20 min + 2 h to marinate.
Cook time: 2 hours
Chinese Lamb Skewer
These skewers are all about bold flavour and high heat. Spiced lamb, beautifully caramelised on the barbecue, served straight off the skewer. They’re quick to cook, easy to share, and perfect as a starter or the main event.
Lamb cut: Lamb forequarter chops, deboned and cut into cubes for skewering so the meat stays juicy over high heat.
Why it works: Lamb loves spice and fire, and this recipe leans into both for maximum flavour in every bite.
Perfect for: The organised soul in the group. Prep ahead so the lamb gets to know the marinade on a deeper level.
Prep time: approx. 2 hours (includes marinating time)
Cook time: 8 minutes
Fire Up the Barbecue
From crispy flatbreads and fully loaded chips to wraps, rotisserie heros, and skewers, Laura’s lamb recipes show just how good lamb can be on the barbecue. Easy to cook, big on flavour, and made for sharing across any long weekend. That’s the vibe. Do you love lamb?
