This Slow-Cooked Greek Easter Lamb is a celebration of flavors that brings the essence of Mediterranean cooking to your table. Tender lamb is infused with aromatic spices, zesty lemons, and rich olives, creating a dish that is not only festive but also deeply satisfying. The combination of slow cooking and the vibrant ingredients ensures that each bite is a delightful experience.
Why You Will Love This Recipe
This recipe is perfect for special occasions, particularly Easter, but it’s also a fantastic choice for any gathering. The slow-cooking method ensures that the lamb becomes incredibly tender and flavorful, while the addition of fresh bay leaves and garlic elevates the dish to new heights. The accompanying potatoes, infused with olive oil and roasted to perfection, complement the lamb beautifully. Plus, the simplicity of preparation allows you to spend more time with your guests and less time in the kitchen.
Introduction
Easter is a time of celebration, family gatherings, and, of course, delicious food. In many cultures, lamb is a traditional dish served during this holiday, symbolizing spring and renewal. This Slow-Cooked Greek Easter Lamb with Lemons, Olives & Bay is a dish that embodies the spirit of the season. With its fragrant herbs, succulent meat, and zesty notes, it’s a recipe that will impress your family and friends.
The beauty of this dish lies in its simplicity. With just a few high-quality ingredients, you can create a meal that feels luxurious and festive. As the lamb cooks slowly, the flavors meld together, creating a rich and savory sauce that can be drizzled over the meat and potatoes. Whether served at a holiday feast or a casual Sunday dinner, this lamb will become a favorite in your recipe repertoire.
Ingredients:
- 1 garlic bulb, separated into cloves (half peeled and sliced, half unpeeled)
- 8-10 fresh bay leaves
- 3 lemons, cut into quarters lengthways
- 2½ kg leg of lamb
- 50ml Greek extra virgin olive oil, plus 4 tbsp for the potatoes
- 1 tsp ground cinnamon
- 1kg Cypriot potatoes, peeled and quartered lengthways (or any large, waxy variety like Desirée)
- 140g Greek Kalkidis olives (or other large pitted green olives)
- 125ml red or dry white wine
Tip: For an extra hit of garlic, gently squeeze the roasted (unpeeled) garlic cloves from the bottom of the pan with the back of a spoon while the lamb rests. Mix the garlic into the pan juices before pouring over the meat.
Preparation:
Step 1: Preheat your oven to 220°C (200°C fan/gas mark 7). In a large roasting dish, arrange the unpeeled garlic cloves, 3 bay leaves, and lemon quarters. Pour 200ml of cold water into the dish.
Step 2: Place the leg of lamb on top of the garlic and lemons. Drizzle with 50ml of Greek extra virgin olive oil, rubbing it all over the meat to ensure it is well coated.
Step 3: Using a small sharp knife, make small incisions in the lamb skin. Tuck the remaining peeled and sliced garlic cloves and bay leaves into these slits, allowing the flavors to penetrate the meat.
Step 4: Season the lamb generously with salt and pepper, then sprinkle the ground cinnamon over the top. Cover the roasting dish tightly with aluminum foil and place it in the oven. Immediately reduce the oven temperature to 150°C (130°C fan/gas mark 2).
Step 5: Let the lamb cook for 4 hours. During the last 30 minutes, remove the foil to allow the lamb to brown. After 1 hour, prepare the potatoes: place the quartered potatoes in a large roasting tin, coat them with 4 tablespoons of olive oil, and season well. Roast them in the oven alongside the lamb for 1.5 to 2 hours, or until golden and tender.
Once the lamb is done, transfer it to a large piece of foil, wrap it tightly, and let it rest for 20-30 minutes. Check the potatoes to ensure they are cooked; if necessary, increase the oven temperature to 220°C (200°C fan/gas mark 7) to finish them off. Meanwhile, add the olives and wine to the pan juices, simmer gently, and keep warm until ready to serve. Slice the lamb thickly and serve it with the olives, potatoes, and a drizzle of the pan juices.
Serving Suggestions:
This dish pairs beautifully with a light Greek salad, featuring fresh tomatoes, cucumbers, red onions, and feta cheese. A side of tzatziki sauce made from yogurt, cucumber, and garlic adds a refreshing touch. For a complete meal, serve with warm pita bread or crusty bread to soak up the delicious juices.
Tips:
- Marinate Ahead: For even more flavor, consider marinating the lamb overnight with garlic, olive oil, and spices.
- Adjust Seasoning: Taste the pan juices before serving and adjust the seasoning as needed. A squeeze of lemon juice can brighten the flavors.
- Leftovers: This lamb makes fantastic leftovers. Shred the meat and use it in sandwiches, salads, or wraps.
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Nutritional Information (per serving):
Calories: 550
Protein: 45g
Sodium: 300mg
Conclusion
This Slow-Cooked Greek Easter Lamb with Lemons, Olives & Bay is more than just a meal; it’s an experience that brings people together. The tender lamb, infused with aromatic flavors, is bound to be the centerpiece of your table. Whether you’re celebrating a holiday or simply enjoying a Sunday family dinner, this dish is sure to impress and satisfy. Don’t forget to enjoy the leftovers, as they can often be just as delicious, if not more so, the next day!
Questions and Answers about this Recipe
- Can I use a different cut of lamb?
Yes, you can use other cuts like lamb shanks or shoulder. Just adjust the cooking time accordingly, as different cuts may require different cooking times. - What if I can’t find Cypriot potatoes?
Any large, waxy variety of potato will work well. Desirée or Yukon Gold potatoes are great substitutes. - Can I prepare this dish in advance?
Yes, you can marinate the lamb a day ahead and refrigerate it. Just ensure to bring it to room temperature before cooking. - How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop. - What wine pairs well with this dish?
A medium-bodied red wine, such as a Syrah or a Greek Agiorgitiko, complements the flavors of the lamb beautifully.
