Long hours of roasting, savory Greek seasonings, and fork-tender meat make this make ahead Greek lamb one of the best entrees you’ll ever make (on Easter or any other occasion).
I was a grown up (in my 40’s actually) before ever loving lamb. My experience with gamey, rare, and/or mint seasoned meat just never made me a fan. But then THIS recipe. Now, I can honestly say that I love lamb. I just love it cooked and seasoned per this recipe. I think you’ll love it to~even if you’ve never been a fan of lamb!
Easter is the time of year that I always serve lamb. Because Easter Sunday involves worship (and guests coming over for lunch), I HAVE to make my lamb mostly ahead. This recipe is perfect for Easter Sunday. In fact , the lamb in these photos was prepared yesterday for our Easter lunch today.
What cut of lamb is best for Greek roasted lamb?
I use a bone-in leg of lamb. I’ve made this recipe using both, and bone-in is best. It is more succulent, flavorful and rich than boneless (although boneless is tasty also).
Where do you buy the best cut of lamb?
Costco typically sells an Australian boneless lamb leg every Spring that is a good boneless option. But if you prefer a bone-in (as do I), you’ll do better shopping for your lamb elsewhere. The lamb featured in this post came from The Fresh Market~one of my favorite places to get meat.
What roasting pan do you use to make this Greek roasted lamb?
I use a covered roasting pan that is an old timey speckled pan like my great grandmother used to use. I picture it below with several other covered roaster options. You need to cover the lamb for the long hours of cooking (minus the browning when it is uncovered), so a lid is helpful unless you prefer to cover tightly with foil. Below are some links to my roaster and similar ones.
How do you make the Greek roasted lamb a day ahead?
Roast the lamb completely (except for the final 30 minute browning at the end). Allow it to cool half an hour or so before placing in the fridge overnight. The day of serving, let the lamb sit for an hour or so (to come closer to room temp) before placing (covered) in a warm (300 F) oven. The lamb will reheat fully in about an hour. If the lamb needs browning, uncover and roast for 30 minutes. Allow lamb to rest before serving.
What sides are best to serve with Greek roasted lamb?
I served this Greek roasted lamb this week at our Easter lunch. There was not a bite left. I show our Easter spread, including this lamb, in the short video below. It isn’t “instructional” but just a peek into what the lamb looked like on our table.
If you try this delicious Greek roasted lamb, I’d love to hear from you in the comments below! It truly has been a game changing recipe for me. As always, thanks so much for stopping by. Wishing you a joyful, blessed, and savvy day!!!
- 6-7 pound leg of lamb (bone-in is best)
- 10-12 peeled garlic cloves, cut into slivers
- 1 TB garlic powder
- 1 TB onion powder
- 1 TB sweet paprika
- 3 TB extra virgin olive oil
- 2 onions, quartered
- 1 TB oregano
- 1 TB thyme leaves
- 3-4 sprigs fresh rosemary
- 3-4 lemons, juiced (1/2 cup juice)
- 2 TB kosher salt
- 1 TB coarse black pepper
- 2 cups dry white wine
- 2 cups chicken broth
- Preheat oven to 450 F (see temp chart below for details).
- Make slits on surface of lamb (about 25-30) front and back.
- Cut garlic cloves into slivers; insert/tuck into all slits on lamb surface.
- Sprinkle lamb with dry spices/seasonings and rub into lamb.
- Drizzle olive oil over lamb; rub to coat on all sides.
- Place lamb in roasting pan; roast for 30 minutes until brown crust forms.
- Remove lamb from oven; reduce heat to 350 F.
- Turn lamb over (upside down). Pour wine & broth around lamb; add onions to pan.
- Cover pan with lid or tightly wrapped foil.
- Bake for 3.5 hours.
- Remove from oven; turn lamb over; roast 2.5 hours (or until meat shreds with a fork).
- If serving the next day, refrigerate lamb (I keep it in the roaster).
- If refrigerated, reheat the next day and brown 30 minutes uncovered.
- If serving same day, uncover lamb and roast 30 minutes or until surface is browned.
- Let lamb rest 30 minutes or an hour before serving.
Amount Per Serving Calories 788 Total Fat 47g Saturated Fat 19g Trans Fat 0g Unsaturated Fat 25g Cholesterol 247mg Sodium 1392mg Carbohydrates 12g Fiber 3g Sugar 3g Protein 69g
Roasting Chart From Recipe Tin Eats