Forget predictable oven roasts this Easter! Just in time for the bank holiday weekend, one of the UK’s leading grill masters is lifting the lid on three utterly delicious ways to barbecue seasonal lamb. Prepare to ditch the traditional Sunday dinner routine and embrace a smoky, flavourful twist from the grill.

For those looking for cracking new ways to make their Easter feast as memorable as possible, Weber‘s Head Grill Master, Dan Cooper, says that Easter is the perfect time to get out into the spring fresh air and tuck into a delicious, barbecued meal.

Dan says: “When it comes to Easter, lamb is the undisputed star. It’s my favourite meat to barbecue, and there’s no better match than spring lamb on a hot grill.

Dan explains that there are several cuts of lamb that work particularly well on the barbecue, with each needing a slightly different approach:

Grilling – Lamb Chops

Dan recommends: “Lamb chops are a great choice for quick, direct grilling. They have enough fat to develop flavour and take on smoke beautifully. Cook them over high, direct heat—about 220°C—for just a few minutes on each side. Serve with a salsa verde to add freshness and contrast to the rich meat.”

Roasting – Leg of Lamb

Dan says: “A leg of lamb makes a classic Easter centrepiece. I like to keep it simple: stud the meat with garlic and rosemary, rub it with sea salt and olive oil, and cook it using indirect heat at 180°C for about 1 hour and 45 minutes. The result is tender, aromatic, and crowd-pleasing.”

Low and Slow – Lamb Shoulder

Finally, the grill master shares: “Lamb shoulder is ideal for slow cooking. With its marbled fat and connective tissue, it becomes tender and full of flavour when cooked gently over time. I use a cast-iron Dutch oven in the barbecue at 125°C for roughly four and a half hours. A marinade of herbs and spices—such as cumin, coriander, fennel, mint, and paprika—adds a powerful, and exciting edge.

“Nothing captures the spirit of Easter quite like roast lamb. As the days grow lighter and the garden becomes a place to gather again, it’s the perfect time to bring family together around a meal cooked outdoors.”

Sharing his top tips for where to start when it comes barbecuing lamb, Dan says:

“Whether you’re cooking over gas or charcoal, the results are consistently impressive. Barbecuing brings out flavours in lamb that just can’t be achieved in the conventional oven. Before you light up the grill, it’s worth understanding how to set it up depending on the cut of lamb you’re cooking.

“Direct heat is like using a very hot pan—perfect for quick, high-temperature cooking. It’s ideal for lamb chops, skewers, or burgers. The food sits directly over the heat source, which sears the surface and locks in flavour.

“Indirect heat, by contrast, works more like an oven. The burners or coals are placed to the side of the food, allowing it to roast evenly without burning. This method is best for larger cuts, like a whole leg or shoulder of lamb, that need longer, gentler cooking. Always keep the lid closed to maintain a steady temperature and infuse the meat with subtle smoky flavour.”

He continues: “One important tip: always use a meat probe—such as the Weber Connect Smart Grilling Hub—to monitor internal temperatures. It removes any guesswork and ensures your lamb is perfectly cooked, juicy, and safe to serve. For medium lamb, aim for an internal temperature of around 60°C.”

Weber’s Easter Cumin Roast Lamb

Inspired to spring into action and become the Easter barbecue guru? Weber have shared a showstopping new lamb recipe that’s sure to impress your family and friends over the Bank Holiday. Give it a go:

Serves: 4

BBQ Cooking Time: 40 mins

Ingredients

1 half leg of lamb

Marinade

4 tsp ground cumin
1tsp ground cinnamon
2 star anise ground
2 tsp dried mint
2 tbsp dark brown sugar
3 cloves garlic, minced
1 medium red chilli, finely chopped
3 tbsp olive oil
Salt and pepper

In the kitchen

In a bowl prepare the lamb marinade by mixing the cinnamon, star anise, cumin, dried mint, salt, pepper, and sugar.
Add the minced garlic, chopped chilli, and 3-4 tbsp olive oil, stirring to form a paste.
Rub the mixture all over the lamb and marinate for at least 1 hour.

At the barbecue

Prepare the barbecue for indirect heat at 180-200°C. If using a charcoal barbecue, light ⅔ of a Weber® Rapidfire® Chimney Starter with briquettes.

Secure the lamb on the rotisserie spit, fastening with the forked prongs. (Optional: Skewer whole onions, peppers, or tomatoes on the spit alongside the meat.)

Attach the rotisserie spit to the motor, place it onto the barbecue, and cover with the lid.

Cook for 30-40 minutes, or until the lamb reaches a core temperature of 60°C.

Remove from the heat and rest for 10 minutes before thinly slicing.

Arrange the sliced lamb on a serving platter. As a serving suggestion, pair with crispy Hasselback potatoes, grilled gem lettuce and a final drizzle of lemon juice.

To watch the recipe being made by Weber’s expert team, view the full video on its social media:

Tik Tok – https://www.tiktok.com/@webereurope/video/7490904437284769046

Instagram – https://www.instagram.com/p/DIRFo8XvXMf/?hl=en-gb

For more recipes, techniques, and expert tips, visit Weber.com.

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