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Recipe Of The Week - Bonfire Night BBQ Special


Bonfire night is known to be a chilly (and typically drizzly) night spent out in the nippy winter air. So what better way to warm up than with a gorgeous leg of lamb smoking on the BBQ, accompanied with garlic bread and minted yoghurt. Delicious food for all your family and friends!





Spicy Barbecued Leg of Lamb,

Garlic Pitta and Mint Yoghurt


For the lamb

  • 3 sticks lemon grass
  • 5 garlic cloves, peeled and chopped
  • 6 lime leaves
  • 1 pinch of ground cumin
  • zest and juice of 1 lemon
  • salt and pepper
  • 4-5lb leg of lamb, boned and butterflied

For the garlic pitta bread

  • 8 medium wholemeal pitta bread, sliced open
  • 3 fresh garlic cloves, peeled

For the mint yoghurt

  • 300g Greek yoghurt
  • 4 TBS fresh mint, chopped
  • salt and pepper

To serve

  • Large salad (see helpful link at the bottom of this recipe!)

Serves 8


  1. Preheat the oven to 200C/gas mark 6 and light the BBQ.
  2. Slice the lemongrass lengthways, and put in a pestle and mortar. Add the garlic and lime leaves and bash until combined.
  3. Add the lemon zest and juice and cumin to the mixture and stir until combined.
  4. Coat the lamb thoroughly with your marinade and season with salt and pepper.
  5. Place your lamb in a roasting tray and tightly cover with a layer of foil before placing it in the oven.
  6. Roast your lamb for 40-50 minutes, maybe slightly longer if you prefer your lamb a little more well done.
  7. Once oven roasted, take your lamb from the oven and place it on the preheated BBQ. Ensure you move the lamb around to ensure it does not burn.
  8. Do this for 10-15 minutes or until the outside of your lamb has become lovely and crispy.
  9. Rest the lamb. In the meantime, prepare your mint yoghurt simply by adding your Greek yoghurt, mint and a little salt and pepper to a blender and blitz until speckled green.
  10. For the garlic pitta bread, rub the garlic cloves over the inside of each pitta bread slice. Place on the griddle on the BBQ until they reach desired level of crispiness.
  11. Serve your rested lamb alongside the minted yoghurt and fresh grilled garlic bread pitta slices with a large green salad and watch the feast disappear!


Take a look at the salad and dressing choices we have to add a bit of crunch to your meal.

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