“The most popular Easter symbol throughout the world is the lamb.
The reference to lamb in Christianity goes back to the book of Genesis, when Abraham was asked to sacrifice his son”
Lamb is the meat synonymous to Easter and Easter is considered to be the biggest celebration of Christianity and one more feast synonymous to food. And when we say food, we of course mean Greek food.
Unfortunately, in this post I will not have the pleasure of sharing with you the size of this Easter feast, and show you how the Greeks perceive the cooking of whole lambs on the charcoal or how the celebration is combined with all sorts of treats, but then again I will share with you perhaps one of the tastiest recipes of oven-baked lamb leg.
Once more, aromas, spices and vegetables have a leading role in making this dish and it is an easy homemade recipe that will fill your Easter Sunday table with taste and style leaving your family and guests astonished with the outcome.
The secret of cooking lamb is to have an excellent relationship with your butcher. Why is that? Well because you need to ask him for the best meat and the best meat in our case is a very young lamb.
As I have told you I have chosen to go for a homemade recipe (meaning that I have prepared and cooked everything on my own in my kitchen – without the extravagance of the whole family Easter feast) so as I pass this recipe to you and implement it on your own you will find it surprisingly easy and pleasant to do.
So first things first, just run to your butcher and ask for a young lamb’s leg, grab your seasonings and spices and get back to your kitchen to enjoy the creation of this Easter feast full of taste, smell and style..!!
“The secret of lamb is to have an excellent relationship with your butcher. Why is that? Well because you need to ask him for the best meat and the best meat in our case is a very young lamb.”
Level of difficulty: 4/5
Time needed: preparation 20 minutes – cooking 3 hours (180-200 c)
Serves: 4 – 6
Calories per portion (meat): 608 cal
Fat: 1.33 g (per 1 oz)
Protein: 5.80 g (per 1 oz)
- 1 piece leg of lamb – about 2 – 3 kgs
- One glass of red wine – preferably Cabernet
- One glass of kalamata pure olive oil
- 6-7 garlic cloves
- Himalayan salt
- A small bunch of fresh oregano
- A small bunch of rosemary
- 8-10 small carrots
- 3 red onions cut in 4
- Cherry tomatoes
Preheat oven to 180 degrees for 20 minutes.
Place leg of lamb in baking rack and then tear it (in small pockets) with your knife in 6-7 places and squeeze in the garlic gloves. Season with salt and pepper (optional).
Make a small bouquet with the rosemary and fresh oregano and using an ovenproof string tie it around your meat.
Once you have finished, pour the mixture of red wine and olive oil all around the meat.
Place the carrots, cherry tomatoes and red onion in the baking rack right next to the meat and place it in the oven.
In less than ½ hour (just when the meat and vegetables start to get golden-brown) cover them with foil so as they don’t burn.
Cook for about 2 – 3 hours at 180 – 200c.
Once it is roasted up to a melting point and looks honey glazed, remove from the oven and let it stand in the rack to absorb its juices.
Serve in the oven rack with roasted potatoes.