Greek-Style Roast Leg of Lamb: The Perfect Centerpiece for Your Easter Table

When it comes to creating an unforgettable Easter meal, few dishes can rival the magnificence of a perfectly roasted leg of lamb. Infused with the vibrant flavors of Greece, this dish combines tender, juicy meat with a medley of Mediterranean herbs and spices, making it an ideal centerpiece for your festive table. In this blog, we’ll guide you through every step of preparing a Greek-style roast leg of lamb, share tips to elevate your cooking, and suggest complementary sides to complete your meal. Let’s dive in!

Why Choose Greek-Style Roast Leg of Lamb?

Greek cuisine is celebrated for its bold flavors, simplicity, and use of fresh, natural ingredients. When applied to lamb, these principles transform the dish into a savory masterpiece. Here’s why this recipe is a must-try:

• Bursting with Flavor: Lemon, garlic, oregano, and rosemary enhance the natural richness of lamb, cutting through its gaminess.
• Festive Appeal: Its golden-brown exterior and aromatic profile make it a showstopper on any table.
• Versatile Pairings: Greek-style lamb pairs beautifully with a range of sides, from roasted potatoes to tzatziki.

Ingredients for Greek-Style Roast Leg of Lamb

To ensure your lamb turns out perfectly, gather the following ingredients:

For the Lamb:

• 1 leg of lamb (7-9 pounds)
• 6-8 garlic cloves (sliced into slivers)
• ½ cup fresh lemon juice (approximately 3 lemons)
• 4-5 tablespoons olive oil
• 3-4 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons dried Greek oregano
• 3-4 sprigs fresh rosemary
• 2 red onions (quartered)
• 1 cup water

Optional Garnish:

• Crushed red pepper flakes
• Fresh parsley (chopped)

Suggested Sides:

• Lemony roasted potatoes
• Spanakopita (spinach pie)
• Tzatziki sauce
• Mediterranean rice pilaf

Step-by-Step Instructions

Step 1: Prepare the Lamb

1. Clean the Lamb: Ask your butcher to clean the leg of lamb, trimming excess fat. Rinse it under cold water and pat it dry with paper towels.
2. Cut Slits: Using a sharp knife, make deep slits across the lamb. These will hold the garlic slivers and allow the marinade to penetrate the meat, ensuring maximum flavor.

Step 2: Marinate the Lamb

1. Insert Garlic: Place garlic slivers into the slits. Be generous—garlic infuses the lamb with irresistible aroma and taste.
2. Mix Marinade: In a small bowl, combine lemon juice, olive oil, salt, pepper, and dried oregano.
3. Rub the Lamb: Massage the marinade all over the lamb, ensuring even coverage. Place the lamb in a roasting pan.
4. Add Aromatics: Scatter rosemary sprigs and onion quarters around the lamb. Pour a cup of water into the pan to keep the meat moist during roasting.

Step 3: Roast the Lamb

1. Cover and Roast: Preheat your oven to 350°F (175°C). Cover the lamb with parchment paper and foil to retain moisture, then roast for 3-4 hours.
2. Check Doneness: At the 3-hour mark, check the lamb’s tenderness. It should be fork-tender and almost falling off the bone.
3. Crisp the Exterior: For the last 5 minutes, uncover the lamb and broil on high to achieve a golden-brown crust.

Step 4: Rest and Serve

1. Rest the Lamb: Allow the lamb to rest for 15-20 minutes before carving. This locks in the juices, ensuring every bite is succulent.
2. Carve and Garnish: Slice the lamb against the grain, arrange on a platter, and garnish with fresh parsley and optional red pepper flakes.

Tips for Success

• Choose Quality Lamb: Opt for fresh, high-quality lamb for the best flavor. Grass-fed lamb often has a less gamey taste.
• Season Generously: Lamb can handle robust seasoning. Don’t skimp on garlic, lemon, or oregano.
• Monitor Cooking Time: Ovens vary, so keep a close eye on the lamb after the 3-hour mark.
• Make Ahead: Marinate the lamb a day in advance to deepen the flavors.

Suggested Side Dishes

1. Lemony Roasted Potatoes

These potatoes are roasted alongside the lamb, absorbing the drippings for extra flavor. Simply toss quartered russet potatoes with olive oil, lemon juice, salt, and oregano, and roast for 1-1.5 hours.

2. Spanakopita

This classic Greek spinach pie adds a flaky, savory touch to your meal. Layer phyllo dough with a mixture of spinach, feta, and herbs for a delicious side.

3. Tzatziki Sauce

Cool and refreshing, tzatziki balances the richness of the lamb. Combine Greek yogurt, grated cucumber, garlic, lemon juice, and dill for a simple yet flavorful dip.

4. Mediterranean Rice Pilaf

Fluffy rice cooked with onions, garlic, and chicken broth is a perfect complement to the lamb. Add raisins or pine nuts for an extra Mediterranean flair.

Wine Pairing Suggestions

Greek-style lamb pairs wonderfully with both red and white wines. Here are some options:

• Red Wine: A robust red like Agiorgitiko or a classic Merlot complements the lamb’s richness.
• White Wine: A crisp Assyrtiko or Sauvignon Blanc offers a refreshing contrast to the savory flavors.

Make It a Feast

To create a truly memorable Easter celebration, consider adding:

• A fresh Greek salad with tomatoes, cucumbers, olives, and feta.
• Warm pita bread or crusty sourdough for dipping into the lamb’s juices.
• A dessert like baklava or galaktoboureko to end on a sweet note.

Storing and Reheating Leftovers

• Storage: Store leftover lamb in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat slices in a covered dish at 300°F (150°C) until warm.
• Freezing: Freeze leftover lamb for up to 3 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

Greek-style roast leg of lamb is a dish that brings people together, combining hearty flavors with a touch of Mediterranean elegance. Whether for Easter or any special occasion, this recipe will delight your guests and create lasting memories