Greek Easter Lamb Recipe, How To Make Greek Easter Lamb

Greek Easter Lamb Recipe is easy to make with help of very simple ingredients.This Greek Easter Lamb Recipe gets its salt,lamb, and olive oil.Here is one of my favorite quick and easy  Greek Easter Lamb Recipe, best recipe of this kind and enjoy cooking.

Greek Easter Lamb Recipe


Greek Easter Lamb Recipe
No ratings yet

Greek Easter Lamb Recipe

Greek Easter Lamb Recipe is delicious, tasteful and yammi dish. Greek Easter Lamb Recipe can be made in less than few minutes with the help of very few ingredients which is available at your nearest super market.Greek Easter Lamb Recipe easy to make at your home check below step by step directions of the recipe and enjoy cooking.
Prep Time15 minutes
Active Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Yield: 6 people
Calories: 256kcal
Author: Planet Food Geeks


  • 5 lb leg of lamb
  • 1 t salt
  • 2 T fresh oregano leaves
  • 2 t oregano leaves Dried
  • 2 T fresh basil leaves
  • 2 t basil leaves Dried
  • 2 T fresh mint leaves
  • 2 t mint leaves Dried
  • 3 T fresh rosemary leaves
  • 1 1/2 T rosemary Dried
  • 1 T fresh thyme leaves
  • 1 t thyme leaves Dried
  • 4 lg garlic cloves crushed peeled and coarsely mince
  • 1 c olive oil
  • 6 T fresh lemon juice


  • Two to four hours before roasting, remove meat from refrigerator. Trim all outside fat and prominent sinews. In a food processor, blender, or electric mincer puree together salt, oregano, basil, mint, rosemary, thyme, and garlic.
  • Add 1 or 2 spoonfuls olive oil if needed. If no electric appliance is available, mince herbs and seasonings and pound in a mortar. 
  • Rub herb mixture on lamb. Stir together olive oil and lemon juice and paint some generously on meat, reserving remainder. 
  • Let meat stand at least 2 hours. Preheat oven to 475 degrees. Place leg on rack in roasting pan in center of oven. Lower heat to 350 degrees. 
  • Brush meat with reserved oil mixture every 10 minutes. Roast until internal temperature at thickest part registers 135 degrees on an instant-read meat thermometer 20 minutes per pound for rare, 150 degrees for medium, and 165 degrees for medium well-done. 
  • Let meat rest before slicing across grain.


Calories: 256kcal
Spread the love

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.