Skip to main content

Barbecued Spiced Rubbed Lamb with Sweet Potato Gratin

Skip to IngredientsSkip to Method

A perfect barbecue recipe for when the weather cools down. In just four easy to follow steps this Spiced-Rubbed Lamb with Sweet Potato Gratin will become a new favourite.

  • Serves6
  • Cook time2 hour 30 minutes
  • Prep time10 minutes
Barbecued spiced rubbed lamb with sweet potato gratin


  • 1 tbsp olive oil
  • 2 tsp ground coriander
  • ½ tsp dried thyme
  • 1 tsp garlic powder
  • 2.5kg Coles Australian Lamb Whole Leg Roast
  • 1 medium leek, thinly sliced
  • 1kg gold sweet potato, thinly sliced
  • 1 garlic clove, thinly sliced
  • 300ml thickened cream
  • 1 cup (120g) grated tasty cheddar
  • Salad leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat a covered barbecue on medium. Alternatively, preheat oven to 200°C.
  2. Step 2

    Combine oil, coriander, thyme and garlic powder in a small bowl. Rub over lamb. Season well. Place lamb in a disposable baking tray. Roast in covered barbecue using indirect heat, or in oven, for 2 hours 30 mins for medium or until cooked to your liking. Transfer lamb to a plate and cover with foil. Set aside for 20 mins to rest.
  3. Step 3

    Meanwhile, layer leek, sweet potato and garlic in an oiled medium disposable tray. Season well. Pour over cream and sprinkle with cheese. Cover with greased foil. Bake in covered barbecue using indirect heat, or in oven, removing foil halfway through cooking, for the last 1 hour 15 mins of lamb cooking time or until vegetables are tender and cheese is golden.
  4. Step 4

    Serve lamb with sweet potato gratin and salad leaves.