Lamb Recipes to Enjoy This Easter

April 26, 2021

Lamb is the traditional favorite for Easter and while many of us have fond memories of the whole lamb roasting on the spit at huge family gatherings, recreating those delicious flavors on a smaller scale is still possible. Try the following recipes for lamb and provatina (mutton) and have a Happy Easter!

Roasted Leg of Lamb

1 whole leg of lamb

Greek sea salt

Freshly ground pepper

Garlic cloves


A few sprigs of fresh rosemary or 2 tablespoons dried rosemary

Preheat oven to 375 degrees F. Rinse the leg of lamb in cool water and pat dry. Season the meat with freshly squeezed lemon juice, salt and pepper. Cut slits in the meat and place cloves of garlic in the slits. Place the leg of lamb in the roasting pan and add the fresh rosemary (or dried rosemary, if using) to the pan and roast in a 375-degree oven until the meat has reached the desired doneness. If your oven has a convection feature, use it, but raise the oven temperature to 400 degrees. Use a meat thermometer, if preferred, to make sure the meat is cooked to the correct temperature. The amount of seasoning depends on the size of the leg of lamb, so adjust according to taste. Tent with foil and allow the meat to rest after roasting for at least 10-15 minutes before carving to keep it moist and juicy.

Roasted Provatina (Mutton)

3-4 large garlic cloves

2 tablespoons chopped fresh rosemary

2 teaspoons Greek dried oregano

1/2 teaspoon Greek sea salt

1/2 teaspoon freshly ground pepper

4 tablespoons freshly squeezed lemon juice (about 2 lemons)

1/3 cup Greek extra virgin olive oil

8 mutton or lamb chops (about 2 pounds)

Place the garlic, rosemary, oregano, salt, and freshly ground pepper in the bowl of a food processor and pulse until finely chopped. Add the lemon juice and the olive oil and process until combined. Place the mutton or lamb chops in a glass or ceramic dish large enough to contain them in a single layer and deep enough to contain the marinade. Pour the marinade over the chops and turn them to coat both sides evenly with the marinade. Cover tightly with plastic wrap and place in the refrigerator for two hours or up to overnight.

To cook the chops on the grill, prepare your outdoor grill as needed. If using a gas grill, heat to medium high. Remove the marinaded mutton or lamb from the refrigerator and season with salt and pepper to taste and grill to desired doneness- for medium rare grill 4-5 minutes on each side, add an additional 1-2 minutes on each side for medium. If using a meat thermometer, the USDA recommended safe internal temperature for lamb is 165 degrees for medium well. Remove the cooked chops from the grill, place on a platter, tent with aluminum foil, and set aside to rest for ten minutes. Allowing the meat to rest before serving helps keep the chops juicy.

If preferred, the chops can be roasted in the oven. Preheat the oven to 375 degrees F. Place the marinated chops in a baking pan and roast in the oven for 20-30 minutes, turning about halfway through the cooking process. When chops have reached the desired doneness, remove from the oven and tent with foil to rest as mentioned above. Serve with roasted potatoes.


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