It’s Greek Orthodox Easter in a few days. And needless to say that there is no Greek Easter without lamb being roasted in every house that day!


Therefore, on our new post we’ve got a wonderful recipe for roasted lamb that many of us make this day but if you’re in Greece you can always find it in a good traditional tavern or a restaurant.




Leg of lamb (approximately two kilos)

3-4 garlic cloves

3 tablespoons dry oregano

½ tablespoon freshly chopped rosemary

Zest and juice of one large lemon

2-3 bay leaves

¼ teaspoon ground cinnamon

esti extra virgin olive oil



1 kilo potatoes peeled and halved or quartered (depends on the size)

Use a pestle and mortar in order to crush together the garlic cloves and 1 tsp salt. Add the lemon zest, herbs, cinnamon, pepper, continue crushing gently. Stir in 2 tbsp of esti olive oil. Use a sharp knife and make plenty of holes, here and there, all over the lamb. Rub in the paste and push some as much as you can in the holes. Transfer the lamb to a large food bag and pour in the lemon juice. Let it marinate overnight in the fridge.

The following day, take the lamb out of the fridge 1 hr before cooking it. Heat the oven to 160C. Lay on top of two long pieces of foil, two long pieces of baking parchment – one width ways, the other lengthways to form a cross. Put the potatoes in the centre of the parchment, toss with some olive oil and season. Bring up the sides of the foil, pour the marinade from the lamb over the potatoes and add the bay leaves. Place the lamb on top of the potatoes and squeeze the foil together tightly to enclose the lamb properly and completely. Place into an oven tin and roast in the oven for at least 4 hrs until the meat is very tender.

Remove the tin from the oven and increase the temperature about 50C more. Unwrap the foil and scrunch the foil and parchment under the rim of the tin, brush the lamb with the juices and return to the oven for a further ½ hour until browned.


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