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Greek Easter Lamb



Greek Easter Lamb from Pittcity

Category Meat recipes
Servesdepends on size of joint - I usually serve 4.
Prep time15 mins
Cook time2-3 hours

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Ingredients

1 leg of lamb, trimmed off any excess fat-at room temperature
8 cloves garlic
salt and pepper for seasoning
2 tbsp dried Greek oregano
juice of 2 lemons
1/2 cup olive oil
10-12 baby potatoes
1 cup water

Method

Preheat your oven to 180 deg C (fan)
Cut slits into the flesh of the lamb (top, bottom, sides) and insert the garlic cloves.
Season the whole leg well and massage the oregano into the flesh.
Pour the lemon juice and olive oil over the lamb, scatter the baby potatoes around it and pour in the water.
Place on the BOTTOM shelf of your oven and cook for 2 hours, ensuring you turn it over halfway. (you may need to add a little water here and there if you find it is becoming dry.)
The lamb should have a lovely caramelised brown colour. Remove from the oven and place it on a serving platter, covered in foil. Allow it to rest for half an hour before carving it up. Serve with potatoes and usual roast trimmings.

gransnetter Reviews

From: Pittcity on Sat 14-Jun-14 11:58:19 Overall rating: 0.0
Traditionally served in Greece at Easter but we often have it for a special Sunday lunch.