Oven Roasted Leg of Lamb for Greek Easter!
With the Greek Orthodox Easter being celebrated this upcoming Sunday (May 2, 2021) many of us here in Greece are thinking about the many delicious foods enjoyed on this special holiday. It goes without saying that I will be roasting some lamb or goat meat in the oven and starting the day with yummy homemade Tsoureki . . . a truly rich and delicious sweet yeast bread that is normally decorated with one or more dyed red eggs.
*Photo by Orman Ojanen
As this year, due to the Covid-19 lockdown restrictions, we will be celebrating at home with close family members or friends I have a feeling that many of us will be oven roasting lamb or goat meat . . . . instead of grilling whole lambs in some village or garden with a crowd!
In general, home cooks here in Greece seem to prefer to to cook or roast their lamb in a slow/moderate oven whereas I like a quicker method in a hot oven; especially when cooking spring lamb. Either way gives delicious result but I would highly recommend trying my recipe below for cooking a leg of lamb as seen in the photo above . . . taken many years ago by a very talented Finnish photographer for an article published in a local magazine while my late husband and I lived in Finland.
For any of you that haven't experienced Easter in Greece, you might enjoy checking out two previous blog posts about really lovely Easter holidays . . . in Arachova and Thessaloniki. . . that always bring back lots of happy memories!
Recipe for the Oven Roasted Leg of Lamb
Ingredients 1 small leg of lamb Olive oil Coarse black pepper Dried oregano ¼-½ cup water
Preheat oven to 200 degrees C (400 degrees F).
Place leg of lamb in roasting pan and rub evenly with a little olive oil. Then rub the leg of lamb liberally with black pepper and dried oregano.
Insert a meat thermometer into the thickest part of meat. Place in oven and roast at 200 C for 15 minutes. Reduce heat to 175 C (375 F), add a little water to pan and cook meat to taste.
I like my meat best when the thermometer reads 60 C (140 F), which is medium rare. (About 10 minutes per each ½kg or 1lb).
Before carving, allow meat to “rest” for about 10–15 minutes.
Yield: 4 main course servings
For Easter serve with oven-roasted potatoes, dyed red eggs, tsoureki bread and a tossed green salad with chopped scallions and freshly chopped dill. If you like, add capers and crumbled feta to the salad and drizzle with extra virgin olive oil or vinaigrette of choice.
© Chef Karitas – April 2021
*Photo by Orman Ojanen
For recipe just tap on link above or photo: