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Greek Easter Lamb Or Kid


5 lb leg of lamb, or kid
1 teaspoon salt
2 tablespoons fresh oregano leaves or 2 teaspoons oregano leaves, dried
2 tablespoons fresh basil leaves or 2 teaspoons basil leaves, dried
2 tablespoons fresh mint leaves or 2 teaspoons mint leaves, dried
3 tablespoons fresh rosemary leaves or 1 tablespoons rosemary, dried
1 tablespoon fresh thyme leaves or 1 teaspoon thyme leaves, dried
4 large garlic cloves crushed, peeled, and coarsely mince
1 cup olive oil
6 tablespoons fresh lemon juice


Two to four hours before roasting, remove meat from refrigerator. Trim all outside fat and prominent sinews. In a food processor, blender or electric mincer puree together salt, oregano, basil, mint, rosemary, thyme and garlic. (Add 1 or 2 spoonfuls olive oil if needed)

If no electric appliance is available, mince herbs and seasonings and pound in a mortar. Rub herb mixture on lamb. Stir together olive oil and lemon juice and paint some generously on meat, reserving remainder. Let meat stand at least 2 hours. Preheat oven to 475ºF degrees.

Place leg on rack in roasting pan in center of oven. Lower heat to 350ºF degrees. Brush meat with reserved oil mixture every 10 minutes. Roast until internal temperature at thickest part registers 135ºF degrees on an instant read meat thermometer (20 minutes per pound) for rare, 150ºF degrees for medium, and 165ºF degrees for medium well-done. Let meat rest before slicing across grain.

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