Full Recipe

BBQ Leg of Lamb with Vegetable Tian

This is easy on the BBQ but you could just as easily do this in the oven. The timing is for a small leg.

Preheat the BBQ while preparing the lamb.

Trim excess fat from the leg. Make several slits in the meat and push in slivers of fresh garlic. Rub with salt and pepper. Put the leg in a tinfoil roasting pan and drizzle with olive oil.

Roughly chop a selection of fresh herbs and more garlic – parsley, thyme, sage, basil etc – enough to spread a thick layer on the meat.

Add about ¾ bottle of red wine to the pan. Place the pan on your BBQ which should be hot. Have the burner under the pan on very low or off and the other burners on quite high. Put down the lid. If you have pohutukawa trees nearby, trim a few small branches. Place pieces on the BBQ grill occasionally. The smoke adds a wonderful flavour to the lamb. If the pan starts to get dry add the rest of the wine mixed with some water.

We left our small leg on the BBQ for about 1 hour. Then remove the pan and let the lamb rest for 15-20 minutes. The lamb will be pink and juicy. Leave it on the BBQ longer if you like it welldone.

Serve with a vegetable tian. This is a typical dish from Provence in summer. A tian is a type of baking dish. You can use any selection of summer vegetables.

Last time I used the following to serve 3 and have some left over for lunch the next day. It’s just as nice served at room temperature as hot.

  • Ingredients:
  • 2 med/lg potatoes – peeled and sliced
  • 1 large onion – peeled and sliced
  • 1 large fennel bulb – sliced
  • 4-5 courgettes sliced lengthwise into 3-4 pieces
  • 4-5 sliced tomatoes
  • Fresh basil


In a frying pan with olive oil sauté the potatoes, then remove. Do the same with the onion and fennel mixed together. Remove and sauté the cougettes slices. Add more olive oil each time if necessary.

Oil an oven dish. Place a layer of sliced tomatoes on the bottom. Cover with a layer of basil leaves. Next add the sliced sautéed potatoes, salt and pepper. Then continue with the onion and fennel mix, the courgette slices, more basil leaves and a final layer of sliced tomatoes. Season a little more. Drizzle with olive oil. Bake in a moderate oven for about 45-60 mins. About 10 mins before the end, sprinkle with freshly grated parmesan cheese. You can also add bread crumbs for a really crunchy crust.