Everyday Barbecued Lamb
  • 4 lamb steaks or chops
  • 2 tablesp. thyme or oregano leaves
  • 1 garlic clove, peeled and crushed
  • 1 tablesp. sumac, if available, or grated rind of 1 lemon
  • 1 teasp. mild paprika
  • 2 tablesp. water
  • 1½ tablesp. rapeseed oil


  • 1 cucumber, seeded and chopped coarsely
  • 4 vine ripened tomatoes, chopped
  • 8 black olives
  • 1 small red onion, peeled and finely chopped
  • 1 tablesp. parsley, coarsely chopped
  • A few torn basil leaves
  • 2 x 125g mozzarella balls, cut into cubes
  • 1 x baby gem lettuce, roughly chopped
  • 1 teasp. sumac or grated rind of 1 lemon
  • Juice of ½ a lemon
  • 3 tablesp. olive oil


To Serve: Steamed new potatoes with melted butter flavoured with lemon juice
Wedges of chargrilled lemon

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Everyday Barbecued lamb

When the weather is right, these will cook beautifully on the barbeque but alternatively, they work just as well on the pan. When new season lamb is available, gigot chops will suit this dish also.

Serves 4
To Cook

Combine thyme or oregano, garlic, sumac, paprika, water and oil in a large dish.  Add the lamb and gently toss until well combined. Cover and place in the fridge for as long as you can.  Even 15 minutes will make a difference to the final flavour.

To make the salad: Place the cucumber, tomatoes, olives, red onion, herbs, cheese and lettuce in a large bowl. Mix the sumac, lemon juice, oil and seasoning in a screw top jar and shake well. Pour the dressing over the salad and mix well to combine.

Grill the lamb chops on the preheated BBQ or griddle pan for 3-4 minutes on each side until cooked to your liking.

Here's how to cook...
Serving Suggestions

Serve with new potatoes and salad.

Nutritional Analysis Per Serving

Protein: 38g 

Carbohydrates: 31g 

Fat: 52g 

Iron: 2.25mg 

Energy: 780kcal 

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