These BBQ lamb leg steak skewers are super easy to prep and cook on the beach. Share them with friends with a selection of quick and easy homemade dipping sauces! In collaboration with Try Lamb.
A summer of adventure
What a summer this has been so far! Summers used to be all about travelling and holiday adventures, but as we’ve all been forced to stay at home for so long many of have learned that there is so much fun to be had on our own doorsteps. Staycations are the new exotic travel destinations.
I’ve had more adventures within a 25-mile radius of my house in the last two months than I have in the last twenty years on this island! My house has felt like a seaside beach hut with the kayaks, wetsuits, bikes and camping gear.
All. The. Adventure.
With the gradual relaxation of lockdown measures, we have been able to gather together on beaches again to share good food and stories.
So, to celebrate all that is wonderful about cooking food in the great outdoors, I’ve created this super easy BBQ lamb leg steak skewers recipe – perfect for cooking on the beach after a day of playing in the sea/hiking/adventuring [delete as applicable].
Simply prep your dipping sauces up to three days in advance, pack your lamb leg steaks, skewers and portable BBQ and away you go! Cutlery is optional.
What’s the best lamb cut for cooking on a BBQ?
- Lamb leg steaks – these have a strong, delicious flavour and cook quickly.
- Lamb shank – slow cook over a very low BBQ before finishing off at high heat.
- Lamb chops – delicious little morsels of tender lamb that can be eaten straight off the bone.
Why you should cook with lamb leg steaks
Lamb leg steaks are an incredibly flavoursome cut of lamb that only take 3-4 minutes to cook on each side on the BBQ.
They can withstand the most robust of marinades too, and they hold their shape really well.
- lamb leg steaks, sliced into 1 cm thick strips
- sunflower oil, for brushing
- smooth peanut butter
- dark soy sauce
- coconut milk
- runny honey
- fresh ginger root
- dried red chillies
- apple cider vinegar
- tomato puree
- garlic granules
- BBQ spice blend
- Chinese Five Spice
- liquid smoke
- Hoisin sauce
- rice wine vinegar
Three easy dipping sauces to serve with BBQ lamb skewers
- Satay sauce – lamb and peanuts are a really delicious food pairing. Trust me on this one, you’ll like it!
- BBQ sauce – a simple 7-ingredient American-style barbecue sauce that takes only five minutes to make.
- Asian-inspired dipping sauce – hoisin sauce and dark soy sauce really pack a punch in this flavoursome dip (my personal favourite of the three recipes).
How to make BBQ lamb leg steak skewers
Simply slice lamb leg steaks into 1 cm thick strips, removing any fat and sinew, and thread onto wooden or metal skewers.
You can do this in a day in advance. Cover and refrigerate until needed.
How long do you cook lamb leg steaks for on the BBQ?
Whole, marinated lamb leg steaks only take 3-4 minutes to cook on each side on the BBQ (depending on if you like them medium-rare or well done), making them a perfect BBQ meat.
These BBQ lamb leg skewers only take a few minutes to cook too. If you find that they are cooking too quickly, move the skewers to a cooler area of your BBQ.
Visit the Try Lamb website to find out more about how to cook lamb steaks.
The Try Lamb, Love Lamb Campaign
Lamb is an incredibly delicious and versatile ingredient. It’s easy to grow, too, thriving in European pastures.
The Try Lamb, Love Lamb Campaign was created to showcase the ease and versatility with which lamb could be incorporated into family meals. I and a team of other foodies have been regularly sharing lamb recipes with our followers, in collaboration with Try Lamb, in hopes that we will help inspire you to give lamb a try on your barbecue this summer. Trust me, you’ll love it!
You can find out more about lamb by visiting the Try Lamb website.
BBQ lamb leg steaks with dipping sauce
- 900 grams lamb leg steaks cut into 1 cm thick strips
- sunflower oil to brush
Easy 5-minute satay dipping sauce
- 150 grams smooth peanut butter
- 1 tbsp dark soy sauce
- 150 ml coconut milk
- 1 tbsp runny honey
- 1 tbsp fresh ginger root
- 1/2 tsp chilli flakes
- 3 tbsp lime juice
5-minute BBQ dipping sauce
- 150 grams runny honey
- 60 ml apple cider vinegar
- 65 grams tomato puree
- 60 ml dark soy sauce
- 1 tsp garlic granules
- 1 tbsp BBQ spice blend
- 1/2 tsp liquid smoke optional
- 1 tbsp cornflour to thicken
5-minute Asian-inspired dipping sauce
- 210 grams Hoisin sauce
- 120 ml dark soy sauce
- 60 ml rice wine vinegar
- 1 tsp garlic granules
- 2 tsp Chinese Five Spice
- 1 small dried red chilli crumbled
- 1 tbsp cornflour to thicken
- Carefully slice the lamb leg steaks into 1 cm thick strips.
- Thread the lamb leg strips into wooden or metal skewers and refrigerate until needed.
- To cook, heat your BBQ until the coals are white and there is a layer of ash.
- Brush the meat with a little sunflower oil and place on the BBQ grill for 3-4 minutes. Turn once and cook for a further 3-4 minutes.
To make the satay dipping sauce
- Place all the ingredients except for the lime juice in a small saucepan and warm gently. Do not boil.
- Remove from the heat and stir in the lime juice.
To make the BBQ dipping sauce
- Place all the ingredients except for the cornflour in a small saucepan.
- Stir and bring to a gentle simmer.
- Dissolve the cornflour in a little cold water and add to the simmering sauce. Stir constantly until it thickens.
To make the Asian-inspired dipping sauce
- As above with the BBQ dipping sauce.
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This is a sponsored recipe in collaboration with Try Lamb, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: run away for the weekend in a van and cook good food on the beach with seriously awesome company.