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Grilled Lamb Kofta kebabs on wooden skewers served with creamy mint yogurt sauce and fresh parsley on a platter.
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Herby Lamb Straight Off the Grill

Tender lamb marinated in fresh herbs, garlic, olive oil, and lemon, then grilled to smoky, juicy perfection. A simple yet flavorful dish perfect for BBQs, family dinners, or special occasions.

Course BBQ/Grill
Cuisine Mediterranean, Middle Eastern
Keyword BBQ lamb, grilled lamb recipe
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 4 People
Calories 500 kcal
Author TahaCooks Editor

Ingredients

  • 1.5–2 lbs Lamb (chops, leg steaks, or shoulder) Slightly fatty for juiciness
  • 3 tbsp Olive oil For marinade
  • 3 cloves Garlic Minced or crushed
  • 2 tbsp Fresh parsley Finely chopped
  • 2 tbsp Fresh mint Finely chopped
  • 1 tbsp Fresh rosemary Finely chopped
  • 1 tsp Lemon zest Adds brightness
  • 2 tbsp Lemon juice Freshly squeezed
  • 1 tsp Salt Adjust to taste
  • ½ tsp Black pepper Freshly ground

Instructions

  1. In a mixing bowl, combine olive oil, garlic, parsley, mint, rosemary, lemon zest, lemon juice, salt, and pepper.

  2. Add the lamb to the marinade and coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

  3. Preheat the grill to medium-high heat.

  4. Place the lamb on the grill and cook for 6–8 minutes per side, or until the internal temperature reaches 70–75°C (160–165°F).

  5. Remove the lamb from the grill and let it rest on a platter for 5–10 minutes.

  6. Serve hot with flatbreads, rice, or a fresh salad.

Recipe Notes

Serving & Presentation

  • Serving: Serve the lamb hot, straight off the grill, after letting it rest for 5–10 minutes to lock in juices.

  • Accompaniments: Pair with warm flatbreads, fluffy rice, roasted vegetables, or a fresh salad. A side of yogurt or mint sauce complements the herbs beautifully.

  • Garnish: Sprinkle extra fresh herbs (parsley, mint, or rosemary) over the lamb for a vibrant, fresh look. Add a few lemon wedges for color and a zesty touch.

  • Plating Tip: Arrange the lamb on a large platter, slightly overlapping pieces for a rustic, inviting presentation. Drizzle any resting juices over the top to keep it moist and flavorful.