Grilled Lamb Roast with Summer Vegetables
Make this summer lamb roast with charred veggies and bold Middle Eastern flavors. Simple marinade, quick grilling, and stunning results.
or read on for step-by-step instructions with photos
Easy Summer Lamb Roast with the Best Grilled Sides
Wondering what to serve with roast lamb in summer? This easy lamb platter has you covered. Juicy grilled lamb pairs with smoky Mediterranean-style vegetables for a colorful, shareable dish that’s as impressive on the table as it is simple to prepare.
This lamb roast works on any grill. I first tested the recipe at a rental house in Mexico, cooking over a built-in lidless charcoal grill with nothing but hot coals and a few pieces of wood for smokiness. The lamb still came out tender, juicy, and full of flavor—proof that you don’t need a fancy setup to pull this off.
Big flavor, minimal effort, guaranteed success. With a quick marinade and straightforward grilling technique, this recipe transforms a boneless lamb leg roast and fresh summer veggies into the ultimate grilled lamb platter—show‑stopping enough for a backyard dinner party, yet easy enough for a relaxed weeknight meal.
Ready? Let’s get grilling!
What You’ll Need for This Grilled Lamb Roast Recipe
Lamb Platter Ingredients
2 pounds (1 kilo) boneless lamb leg roast
2 cloves garlic, minced or crushed
¼ cup extra virgin olive oil (plus more for grilling veggies)
2 limes, juiced
1 teaspoon cumin
4 zucchinis, halved lengthwise
4 red bell peppers, halved and deseeded
4 plum tomatoes, halved
2 white onions, quartered
salt & pepper, to taste
For serving (optional):
2 limes, halved and grilled
fresh chopped cilantro
zhoug sauce (spicy Middle Eastern herb sauce)
Equipment for Grilling Lamb and Veggies
Barbecue grill (charcoal or gas) & tongs
Knife & cutting board
Zip-top bag or mixing bowl for marinating lamb
Large tray for prepping veggies
A board or serving platter for arranging lamb and vegetables
Makes: 4 portions
Prep: 10 min + 30 min marinating
Cook: 30 min + 20 min resting
How to Grill Lamb Roast with Summer Veggies
Step-by-Step with Photos
Step 1: Marinate the lamb roast
In a bowl or zip-top bag, combine the garlic, ¼ cup olive oil, lime juice, cumin, salt, and pepper. If your lamb leg roast has a fat cap, score it with shallow cuts so the fat renders evenly on the grill. If the roast feels loose or uneven, tie it with kitchen twine so it holds its shape and cooks evenly.
Add the lamb roast to the marinade, turning to coat all sides. Marinate at room temperature for 30–60 minutes for best flavor and even cooking.
💡 Pro tip: If you’re prepping ahead, refrigerate the lamb in the marinade for up to 24 hours, then let it sit at room temperature for at least 30 minutes before grilling—this ensures the inside cooks evenly without the outside over-charring.
Step 2: Prep the grilled lamb sides and garnishes
While the lamb marinates, get the vegetables ready for grilling. Halve the zucchinis, red bell peppers, and tomatoes, and quarter the onions. Toss everything with olive oil, salt, and pepper, then set aside until grilling.
If using garnishes, prepare those now. Make the zhoug sauce and chill it until serving—I highly recommend this one, it pairs beautifully with the lamb. Halve the limes for grilling, and chop the cilantro.
Step 3: Preheat the grill
Preheat your grill (charcoal or gas) to high—about 450°F.
👉 My method (shown in the photos) used an old‑style built‑in charcoal grill in Mexico. I built a very hot fire and added a little wood for smokiness. You can add wood chips to your grill for a similar effect.
Step 4: Grill the lamb roast and vegetables
Place the lamb roast, vegetables, and halved limes (if using) on the grill, cooking uncovered.
Vegetables: Grill until well‑charred and tender, then remove and set aside. Char the limes cut‑side down for 1–2 minutes before removing.
Lamb: Sear the roast on all sides, then keep grilling—turning often—until it reaches your preferred doneness (see temperature guide below). For the best flavor and tenderness, aim for medium‑rare to medium.
💡 Pro tip: On a gas grill, lower the heat to medium once the veggies come off so the lamb can cook through without over‑charring. On a charcoal grill, the fire naturally cools as it burns down, giving you the same effect. If you prefer your lamb closer to well‑done, move it to indirect heat or finish it in the oven once it’s seared to avoid over-charring.
Lamb Doneness Temperature Guide
Use a meat thermometer to check the internal temperature of the lamb before resting. Larger roasts cooked over high heat can rise by 15–20°F as they rest, so pull the meat off the grill at the first number listed below to reach your final doneness.
Rare: remove at 100–105°F (final 120°F)
Medium-rare: remove at 110–115°F (final 130°F)
Medium: remove at 120–125°F (final 140°F)
Medium-well: remove at 130–135°F (final 150°F)
Well-done: remove at 140–145°F (final 160°F)
Step 5: Rest, slice, and serve the lamb platter
After grilling, let the lamb roast rest uncovered for at least 20 minutes. This step is essential for the juices to redistribute and for the meat to relax, making slicing easier and cleaner.
Once rested, reheat the grilled vegetables. Halve the lamb roast for easier handling, then slice against the grain into thin, tender pieces.
Arrange the lamb slices on a serving board or platter and surround them with the reheated vegetables. Garnish with fresh cilantro and grilled limes, and serve with zhoug sauce (if using) at the table. Finish with a squeeze of grilled lime over the top for a smoky, citrusy burst of flavor.
My Tips for the Best Grilled Lamb Roast
Marinate longer for deeper flavor: While 30–60 minutes works for this recipe, marinating the lamb roast overnight intensifies the garlic, cumin, and lime flavors. Just make sure to let it sit at room temp for at least 30 minutes before grilling so it cooks evenly.
Resting your lamb roast is non‑negotiable: Unlike recipes that suggest just a few minutes, I recommend at least 20 minutes uncovered. Covering traps steam, softens the crust, and risks overcooking.
Don’t worry about it cooling down either—a roast this size will hold its heat for a long time. A longer, uncovered rest evens out the temperature of the roast, relaxes its muscle fibers, and redistributes the juices. This keeps them inside the meat where they belong, not all over your cutting board.
How to slice lamb against the grain: For more tender meat, always slice the lamb roast against the grain. First, identify the direction of the muscle fibers, then cut across them. Slice thinly for the best texture.
Lamb Platter Ingredient Substitutions
Lamb: Try lamb rack, t-bone chops, or shoulder steaks for quicker cooking. Just avoid slow-braising cuts like lamb shanks, which need hours to become tender.
Marinade: Experiment with different flavors to make it your own:
Add herbs like rosemary, thyme, or oregano.
Substitute lime juice with balsamic vinegar, red wine, or pomegranate juice.
Add soy sauce or Worcestershire for extra umami.
Play with spices like smoked paprika, chili powder, ground fennel, or coriander.
Or keep it simple—just salt and pepper for a natural, lamb-forward flavor.
Summer vegetables: Other great vegetables to grill with lamb include asparagus, corn on the cob, eggplant, portobello mushrooms, leeks, green beans, or broccolini.
How to Store Leftover Grilled Lamb Roast and Veggies
Fridge: Store leftover lamb and grilled vegetables in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet, toaster oven, or microwave with a splash of water or broth to keep the lamb from drying out.
Freezer: Lamb can be frozen for up to 3 months, wrapped tightly in a freezer-safe bag. Grilled vegetables don’t freeze well (they lose their texture), but they can be blended into soups, stews, or sauces after thawing.
Make it ahead: Marinate the lamb up to 24 hours in advance, or prep the vegetables a day ahead. Just season them before grilling, and let the lamb roast sit at room temperature for 30 minutes before grilling to ensure even cooking.
What to Serve with Roast Lamb in Summer
Make it a Mediterranean mezze platter: Pair your grilled lamb with dips like hummus, baba ganoush, or labneh. Add olives, pickled onions, marinated vegetables, and warm pita bread for the ultimate grazing board.
Add a fresh salad: A Middle Eastern chopped salad, lemony tabbouleh, or crisp Greek salad can help balance the richness of the lamb.
Serve with hearty grains: Couscous, rice pilaf, quinoa, or bulgur wheat make hearty sides that round out the meal and soak up those delicious lamb juices.
Classic summer BBQ sides: Grilled corn on the cob, marinated green beans, garlic bread on the grill, or herby potato salad are summer staples that pair perfectly with grilled meats.
Pair it with a sauce: Beyond zhoug, lamb goes beautifully with chimichurri, tzatziki or jajik (cucumber yogurt sauce), tahini sauce, harissa, or classic mint sauce.
Leftover ideas: Sliced cold lamb makes amazing sandwiches or pita wraps, while grilled vegetables can be tossed into a salad, or even fried rice or pasta.
FAQs About Grilling a Summer Lamb Roast
Should the lamb roast be room temperature before grilling?
Lamb roast should be brought to room temperature before grilling so it cooks more evenly. Let it sit out of the fridge for at least 30 minutes—this helps prevent the outside from charring too much before the inside comes up to temp.
How do you check lamb doneness without a meat thermometer?
To check lamb doneness without a thermometer, use touch, timing, and visual cues. Rare lamb feels soft and squishy, medium-rare has some give but is firmer, and well-done feels pretty solid. If you’re unsure, it’s always safer to undercook and reheat than to overcook. That said, I still recommend using a thermometer for bigger roasts so you can be confident you’ve nailed it.
How long do you cook a lamb roast on the grill?
Cooking time for a lamb roast on the grill depends on the size of your roast, your grill setup, and your preferred doneness. As a general guide, plan about 15–20 minutes per pound over high heat for medium‑rare.
For example, my 2‑pound boneless lamb roast cooked uncovered over charcoal (about 450°F) took 30 minutes to reach 110°F internal temp. After a 20‑minute rest, carryover cooking brought it up to 130°F—perfect medium‑rare.
👉 Always use a meat thermometer for the most reliable results, and remember that larger roasts cooked over high heat can rise by 15–20°F while resting.
How do you keep a lamb roast moist?
To keep a lamb roast moist, avoid taking it past medium doneness, and always let it rest before slicing. Resting for at least 20 minutes uncovered allows the juices to redistribute and the meat to relax, leaving you with tender, juicy slices.
Can you grill lamb without marinating it first?
You can definitely grill lamb without marinating it first. A simple salt-and-pepper rub gives you a natural, lamb-forward flavor that really lets the meat shine.
What are the best summer vegetables to serve with lamb?
The best summer vegetables to serve with lamb roast are sturdy, grill-friendly ones like zucchini, bell peppers, onions, and tomatoes. Asparagus, corn on the cob, broccolini, green beans, eggplant, or portobello mushrooms also pair beautifully and add a different color and texture to your platter.
How do you stop vegetables from falling through the grill grates?
To stop vegetables from falling through the grill grates, cut veggies like zucchini and peppers lengthwise so they have more surface area. Grill asparagus crosswise so they sit across the grates, flipping just once. For smaller veggies like Brussels sprouts or green beans, use a grill basket to keep everything in place.
🔥 Want to know the exact grill basket I’ve been using for years? Check out my full guide to the best campfire cooking tools.
That’s It—Your Summer Lamb Platter Is Ready to Serve!
Beautiful, seasonal, and built for sharing. This juicy grilled lamb roast with summer vegetables makes a colorful centerpiece that feels just as right on a casual weeknight as it does at a backyard barbecue. The best part? The leftovers taste just as amazing the next day.
My leftovers turned into the best salad. Baby gem romaine, a squeeze of lemon, olive oil, smoky veggies, lamb slices, and a drizzle of zhoug (pictured above)—it came together in minutes and was every bit as fun to eat as dinner the night before.
Pin This Summer Lamb Roast Recipe for Later!
Grilled Boneless Lamb Leg Roast with Summer Veggies Recipe
This lamb leg roast is marinated, grilled, and served with smoky vegetables. Easy to make, full of flavor, and perfect for summer BBQs.
Makes: 4 portions
Prep: 10 min + 30 min marinating
Cook: 30 min + 20 min resting
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Low-carb, High-protein
Lamb Platter Ingredients
2 pounds (1 kilo) boneless lamb leg roast
2 cloves garlic, minced or crushed
¼ cup extra virgin olive oil (plus more for grilling veggies)
2 limes, juiced
1 teaspoon cumin
4 zucchinis, halved lengthwise
4 red bell peppers, halved and deseeded
4 plum tomatoes, halved
2 white onions, quartered
salt & pepper, to taste
For serving (optional):
2 limes, halved and grilled
fresh chopped cilantro
zhoug sauce (spicy Middle Eastern herb sauce)
How to Grill Lamb Roast with Summer Veggies
Marinate the lamb roast. Mix garlic, ¼ cup olive oil, lime juice, cumin, salt, and pepper in a bowl or zip‑top bag. Coat the lamb roast in the marinade and let it sit at room temperature for 30–60 minutes.
Prep the vegetables and garnishes. Halve the zucchinis, peppers, and tomatoes, and quarter the onions. Toss with olive oil, salt, and pepper. If using garnishes, prep zhoug sauce (highly recommend!), chop cilantro, and halve the limes for grilling.
Preheat the grill. Preheat your grill (charcoal or gas) to high—about 450°F.
Grill the lamb roast and vegetables. Place the lamb roast, vegetables, and limes (if using) on the grill, cooking uncovered.
Vegetables: Grill until well‑charred and tender, then remove and set aside. Char the limes cut‑side down for 1–2 minutes before removing.
Lamb: Sear the roast on all sides, then keep grilling—turning often—until it reaches your preferred doneness (see temperature guide). For the best flavor and tenderness, aim for medium‑rare to medium.
Grilling tip: On a gas grill, lower the heat to medium once the veggies come off so the lamb can cook through without over-charring. On a charcoal grill, the fire naturally cools as it burns down, giving you the same effect. For well‑done lamb, finish over indirect heat or in the oven.
Lamb Doneness Temperature Guide:
Rare: remove at 100–105°F (final 120°F)
Medium-rare: remove at 110–115°F (final 130°F)
Medium: remove at 120–125°F (final 140°F)
Medium-well: remove at 130–135°F (final 150°F)
Well-done: remove at 140–145°F (final 160°F)
Rest, slice, and serve. Let the lamb rest uncovered for 20 minutes so the juices redistribute. Quickly reheat the veggies, then slice the roast against the grain. Arrange lamb slices and vegetables on a platter, garnish with cilantro, and serve with grilled limes and zhoug sauce if using.
Top Tips for the Best Grilled Lamb Roast
Prep the lamb roast right: If your lamb roast has a fat cap, score it with shallow cuts so the fat renders evenly as it grills. If the roast feels loose, tie it with kitchen twine to help it keep its shape and cook evenly.
Marinate ahead for deeper flavor: You can marinate the lamb leg roast up to 24 hours in the fridge. Just let it sit at room temperature for 30 minutes before grilling so the inside cooks evenly without over‑charring the outside.
Resting is non‑negotiable: Let the roast rest uncovered for at least 20 minutes. Covering traps steam, softens the crust, and can push the meat past your target doneness. Don’t worry about it cooling down—a roast this size will stay warm for a long time. The longer, uncovered rest helps the temperature even out, the muscle fibers relax, and the juices stay in the meat instead of spilling onto your cutting board.
Always slice against the grain: For tender lamb, find the direction of the muscle fibers and cut across them—not along them. Slicing thinly against the grain gives the best texture.
For more, check out my tips, substitutions, how to store, serving ideas, and FAQs!
Did you try this summer roast lamb recipe?
I’d love to hear how it went—or how you made it your own. Please leave a comment below or tag me on Instagram @onecreativecook if you share your creation!
More Summer Grilling Recipes You’ll Love
Buttered grilled potato wedges: Crispy on the outside, fluffy inside—these buttery grilled potato wedges are the ultimate BBQ side.
How to grill corn in the husk: Sweet, smoky, and perfectly charred—your complete guide to grilling corn perfectly every time.
Campfire grilled spaghetti squash: A smoky, low‑carb side that’s hearty enough to double as a main—no oven required.
Barbecue pork ribs with vinegar-based sauce: Smoky, tangy, and finger‑licking good—classic pork ribs with a Carolina‑style kick.
Middle Eastern grilled cod: Flaky cod fillets with tomato, onion, and a tangy tamarind glaze—grilled in a basket for an easy, flavor‑packed summer dinner.
