Meats and poultry, Recipes

Greek Roast Lamb perfect for Easter Sunday celebrations

A Greek family’s celebration of Orthodox Easter Sunday would not be complete without succulent and tender roast lamb. With traditional flavors of oregano, thyme and lemons to transform a humble cut of lamb into a culinary delight to enjoy all year round. Christos anesti to all!

Best served with potatoes cooked in the lamb juices and a Greek Salad on the side to compliment the rustic flavours and liven the palate.

Below measures serve approx. 4


  • 3-4 kg shoulder or leg of lamb
  • 1 lemon
  • Dried rosemary, thyme and oregano
  • Fresh rosemary, thyme and oregano (optional)
  • Onion, sliced
  • 1/4 cup of olive oil
  • Salt and pepper
  • Small bulb of garlic


  1. Preheat oven to 180 degrees
  2. Pull apart a few cloves of garlic from the bulb and slice finely, set aside
  3. Drizzle over some of the olive oil over the lamb and massage in the dried herbs, sliced garlic, salt and pepper
  4. Render off the fat by placing the lamb in a roasting heat or fry pan for a few minutes til lightly browned
  5. Prepare roasting tray by making a bed of onions, garlic cloves and some of the fresh herbs
  6. Pour over remaining olive oil and herbs and cover with tin foil
  7. Turn the oven temperature down to 150 degrees and place covered lamb
  8. Allow to slow roast for approx. 2 1/2 hours
  9. Carefully remove lamb from oven and remove foil
  10. Return lamb to oven and bake for a further 20-30 mins to finish off
  11. Remove from oven and allow lamb to rest before carving

Tip: As an accompaniment, add quartered potatoes to the tray at step 10 to baste and cook in the juices for the remaining time.