Spoil your loved ones with traditional Greek lamb for Easter
The aroma of lamb slowly roasting over coals or in the oven the traditional Greek way spells Easter Sunday for many people across the world. Here's how you do it.
Ingredients
1 leg of lamb, bone in 2 Tbsp olive oil 3 cloves garlic, crushed 1 tsp dried oregano Maldon salt Ground black pepper 2 lemons, squeezed and the pips removed Extra-virgin olive oil for the table Fresh flat leaf parsley
Method
Preheat the oven to 160°C. Rub the lamb with olive oil, garlic, oregano, salt, pepper and the juice of one lemon. Place the lamb in a roasting pan on a rack in 2 – 3 cm of water.
Cook for five hours, checking every hour and basting with pan juices.
Cover with foil after three hours and cook for another two hours. Remove from the oven and rest for 20 minutes before serving.
Serve with extra-virgin olive oil, lemon juice, Maldon salt, black pepper and the fresh flat-leaf parsley.
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