Here we are: it’s Easter again. In the past I’ve done various posts for Easter, all featuring the traditional Easter Lamb. I’ve done a post on lamb Nuyorican Style (03/29/10); a lamb shanks version (03/28/13); and Easter Lamb with Pineapple (04/13/17).
This time we’re doing Easter Lamb Greek Style. Just like back on the block, lamb is the traditional dish among Greeks and Italians. This recipe I got years ago from a Greek friend. Just another way of preparing a very popular dish, and a very delicious one.
EASTED LAMB (Greek Style)
1 leg of lamb, 6-7 pounds
2½ tablespoons lemon juice
1½ tablespoons salt or more to taste
½ teaspoon black pepper
1½ tablespoons oregano
1 large garlic clove, peeled and slivered
1 tablespoon turmeric
2 tablespoons olive oil
6 large potatoes, cut in quarters, or 18 small ones
1 cup hot water
4 large carrots cut into chunks about ½-inch thick
1 medium onion, peeled and sliced
- Night before, wash lamb and place on a large sheet of aluminum foil to cover lamb (may have to use 2 sheets). In a small bowl, combine 2 tablespoons lemon juice, 1 tablespoon salt, ¼ teaspoon pepper, 1 tablespoon oregano. Rub this mixture well over meat. With a knife, cut small deep slits on top and bottom of lamb. Insert garlic slivers in each slit. Then brush with a mix of the turmeric and olive oil. Place lamb in the fridge and let it marinate overnight.
- Next day, preheat oven to 400 degrees F. Wash potatoes and drain (do not peel). Set aside. Place lamb in a roasting pan, fat side up and bake, uncovered, 20 minutes. Add water, carrots and onion. Lower heat to 325 degrees and continue roasting 3 hours. Turn meat.
- Sprinkle potatoes with remaining lemon juice, salt, pepper and oregano. Arrange potatoes around lamb and continue roasting until potatoes are browned on all sides and meat is tender. Arrange lamb on a large serving platter and surround with potatoes and carrots. I’m told that in Greek cuisine this dish is served with plenty of green salad.
Yield: 6 servings.