Easter Greek Lamb
Submitted by mattie
Butterflied leg of lamb marinated in olive oil, red wine vinegar, garlic, and fresh herbs, then roasted to a rosy medium-rare. The centerpiece of a Greek Easter table.
YIELD
6 servingsPREP
2 hrsCOOK
1 hrsREADY
3 hrsIn Greece, Easter isn’t Easter without lamb.
This recipe keeps things beautifully simple. A boneless leg of lamb gets butterflied, slashed, and soaked in a punchy marinade of olive oil, red wine vinegar, garlic, fresh parsley, dill, and oregano.
Let it sit anywhere from 2 to 24 hours (longer is better) so those bright, herbaceous flavors work deep into the meat.
Then roast it hot and fast until the outside is golden and the inside stays juicy and pink.
Let it rest, slice it thick, and bring it to the table like the showpiece it is.
Chef Tips
- Butterfly evenly. Open the leg out flat so it cooks at the same rate across the whole piece. Ask your butcher to do this if you’re not comfortable with the knife work.
- Cut slits in the meat. This lets the marinade penetrate deeper, not just flavor the surface.
- Longer marinating pays off. Two hours is the minimum, but overnight in the fridge transforms the lamb completely.
- Rest before carving. Give it at least 15 minutes under a loose foil tent so the juices redistribute. Slice against the grain for the most tender results.
Ingredients
Directions
Whisk together the oil, vinegar, garlic, parsley, dill, and oregano.
Butterfly the lamb and pepper generously on both sides.
Cut some slits in the meat.
Marinate the lamb for 2 to 24 hours Drain marinade from lamb and put lamb in 425F oven in shallow roasting pan for about 45 minutes.
You want an internal temperature of 135F.
Let lamb rest before serving.
Comments
