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