Marinated Lamb Sausages and Grilled Veg with Feta Recipe

This Marinated Lamb Sausages with Grilled Vegetables and Feta recipe combines savoury lamb sausages with red onion, eggplant, bell peppers, black olives, and creamy feta, all brought together with a bright lemon-rosemary marinade. Featured on License to Grill with Rob Rainford, this easy barbecue main is packed with Mediterranean-inspired flavours and makes a colourful dish for outdoor entertaining.

The Inspiration

Lamb, rosemary, lemon, garlic, olives, and feta are a natural flavour combination, and this License to Grill hosted by Robert Rainford, this recipe brings them together in a satisfying barbecue meal. The lamb sausages provide a rich, savoury centerpiece, while grilled vegetables and feta add freshness, colour, and contrasting textures.

The lemon-rosemary rub gives both the sausages and vegetables their distinctive flavour. Fresh rosemary is first blended with olive oil and left to steep, allowing its aromatic oils to infuse the mixture. The rosemary leaves are then strained away before lemon juice, onion, garlic, and coarse salt are blended into the flavoured oil.

Crumbled feta and black olives are added after grilling, giving the final dish salty, tangy notes that complement the richness of the lamb. Featured in the Toga Party episode, this recipe fits naturally into a Mediterranean-inspired gathering and delivers a complete grilled meal on one platter.

Ingredients

5-6 oz of fresh uncooked lamb sausages (available at a butchery)
1 large red onion, sliced 1/3 inch thick
2 small eggplants, cut lengthwise into 1/3 inch thick strips
1 Red Bell Pepper, cut lengthwise into 1/3 inch thick strips
1 Yellow Bell Pepper, cut lengthwise into 1/3 inch thick strips
3 oz of Feta Cheese
12 black olives, pitted and halved

Lemon Rosemary Rub

½ cup of fresh rosemary sprigs (125 ml)
2/3 cup of olive oil ( 167ml)
Juice of 4 lemons
4 tablespoons of chopped onion ( 60ml)
4 large garlic cloves
2 tablespoons of coarse salt ( 30ml)

Method

Four hours before serving time, start the lemon rosemary paste. Place the olive oil in a blender. Add the leaves from the rosemary stems and puree. Leave this mixture to steep for 10-15 minutes.
Strain the rosemary oil into a bowl and discard the rosemary leaves.
Return the now flavoured oil to the blender. Add the lemon juice, onion, garlic and salt and blitz until smooth.
Place the lamb sausages in large sealable plastic bag and pour the lemon rosemary rub overtop. Rub it around to coat the sausages well.
Add the sliced onions, peppers and eggplant to the bag and toss to coat. Refrigerate for at least 1 ½ hours up to 4 hours. Remove the lamb sausages & vegetables from the marinade, cover and let come to room temperature.
Preheat the grill to medium high heat – approximately 375 – 400 degrees Fahrenheit. Cook with the lid up
For the first 10 minutes, turn the lamb several times during the cooking process to ensure even cooking. Move the lamb to medium heat (350 F) and continue to cook for another 15 minutes.
Place the vegetables over medium heat and cook for 15 minutes until golden and crisp. Plate the vegetables on the side of the lamb sausages and top with crumbled feta and black olives

Serving Suggestions

These Marinated Lamb Sausages with Grilled Vegetables and Feta make a complete barbecue main course on their own, but they also pair beautifully with warm pita bread, grilled flatbread, couscous, rice, or a simple green salad. The lemon and rosemary flavours work especially well with fresh herbs, tomatoes, and cucumber-based sides.

For entertaining, arrange the sausages and vegetables on one large platter and scatter the feta and olives over the top just before serving. This creates an inviting family-style presentation that fits perfectly with the Toga Party theme. A fresh tomato salad, hummus, or grilled potatoes can round out the meal without overpowering the lamb.

Final Thoughts

This Marinated Lamb Sausages with Grilled Vegetables and Feta recipe delivers a bold combination of savoury lamb, smoky vegetables, bright citrus, fragrant rosemary, and salty feta. Featured on License to Grill with Rob Rainford, this easy recipe is a great choice for a backyard barbecue or relaxed gathering. Whether served with flatbread, salad, or grains, these Irresistible Marinated Lamb Sausages with Grilled Vegetables and Feta make a colourful and satisfying main course.

Find more recipes from License to Grill here!