By Kia Tsakos Heavey
Lamb is a traditional meal to celebrate Easter across many Christian denominations, but Greeks really kick it up a notch. While Greek Orthodox Easter (Pascha) falls on May 5 this year, it is usually only a week behind Western Easter.
Traditionally, Greeks roast an entire lamb on a spit over an open fire to celebrate the resurrection of the Lord. If you have Greek friends, try to get invited over for Easter dinner. But if you don’t, there’s no reason why you can’t cook up a savory, tangy Greek-style lamb feast for your family and friends!
Greek-Style Roast
Leg of Lamb
6-8 servings
INGREDIENTS
1 leg of lamb, bone-in, about 7-8 pounds
10-12 garlic cloves, cut into slivers
3-4 teaspoons salt
Freshly ground black pepper
2 teaspoons dried oregano*
Several sprigs fresh rosemary
1 cup water
Juice of 1 lemon
1 lemon, cut into wedges
2 onions, cut into 8 wedges (optional)
1/4 cup olive oil
*If you have access to it, Greek oregano is the best. Otherwise, regular oregano is fine.
INSTRUCTIONS
1. Preheat oven to 350F.
Note: You may do steps 2-4 up to one day ahead and refrigerate.
2. Place the lamb in a roasting pan.
3. Pierce the meat with a sharp knife and insert garlic slivers into the slits.
4. Whisk together the lemon juice and olive oil and pour it over the lamb. Season the lamb all over with the salt, pepper, and oregano.
5. Add the rosemary sprigs and the onions (if using) to the pan. Pour in the water.
6. Cover tightly with foil and bake for 3-4 hours. Meat should be soft and almost falling off the bone.
7. Remove the foil and finish the lamb under the broiler until the crust is golden-brown. This will take 5-10 minutes; keep an eye on it so you don’t burn it!
9. Let the meat stand for 20 minutes before serving. Serve with lemon wedges.
Patates Lemonates
(Lemon Potatoes) Approx. 8 servings
INGREDIENTS
5-6 large potatoes (Russet, Yukon Gold, or white, scrubbed, peeled if desired)
3-4 cloves of garlic, minced
1 tablespoon salt
1 teaspoon pepper
1 tablespoon dried oregano
1 teaspoon paprika
1/2 cup olive oil
Juice of 1 lemon
For crispy potatoes: 1/2 cup of chicken or vegetable broth
For saucy potatoes: 2 cups of broth
INSTRUCTIONS
1. Preheat the oven to 375F.
2. Cut the potatoes into wedges and place them in a large bowl.
3. In a small bowl or cup, whisk together the garlic, salt, pepper, oregano, paprika, olive oil, and lemon.
4. Pour the mixture over the potato wedges and toss to coat. Spread potatoes in a single layer in a baking pan.
5. Add broth to the baking pan. For crispier potatoes, only use 1/2 cup. If you want creamy, saucier potatoes, add 2 cups of broth.
6. Roast the potatoes in the oven for 45 minutes to an hour. Cooking time will depend on the size of the wedges. For crispy wedges, you may want to turn the potato slices half-way through cooking with a thin spatula. You can even finish the wedges under the broiler for an extra-crispy crust.
VARIATION
If your roasting pan is large enough and you don’t need to prepare vegetarian or vegan options, roast the potatoes directly in the pan with the lamb. They will absorb the fat and juices as they cook, becoming unbelievable creamy-soft, rich, and savory.
Tzatziki Sauce
INGREDIENTS
2 cups of plain, strained Greek yogurt (It’s important to get the strained kind so it doesn’t come out watery. I recommend Fage 5% or 2%.)
1 English cucumber, peeled and shredded with a box grater
Juice of 1/2 lemon and/or
1 teaspoon white vinegar
1 tablespoon good quality olive oil
1/2 cup finely chopped fresh dill
4-5 garlic cloves, peeled and minced
1 teaspoon salt, divided
Freshly ground black pepper
INSTRUCTIONS
1. Place the shredded cucumber in a sieve and toss with half a teaspoon salt. Allow it to drain into the sink for 15 minutes, then dump it into a clean dishtowel. Wrap it in the towel and wring it tightly to remove the remaining moisture.
2. To a large mixing bowl, add the garlic, remaining salt, lemon juice/vinegar, and olive oil. Stir to combine.
3. Add the cucumber, yogurt, dill, and a few grinds of black pepper. Stir to combine.
4. Cover and refrigerate 30 minutes to one day before serving. Serve with wedges of pita bread for dipping and as a condiment for the lamb.
Accompaniments
Bowls of marinated Greek olives as well as chunks of feta cheese should be readily available. Don’t skimp — get the imported feta. Dodoni or Mt. Vikos are available in most supermarkets, and nothing else tastes like real Greek feta.
A platter of pita bread cut into triangles is a must, toasted or not.
Whip up an easy salad of shredded romaine lettuce, minced dill, a bunch of thin-sliced scallions, and crumbled feta tossed in olive oil and red wine vinegar.
Finally, check with your favorite wine merchant to see if they can provide you with a flavorful Greek red wine to complement the meal!
