Roasted lamb on the spit is the traditional main course for Easter dinner. Try the following recipes with Greek flavors to help celebrate the season.

Roasted Leg of Lamb with Potatoes

1 bone-in leg of lamb, 6 to 9 pounds
1/4 cup dried, Greek oregano
1/2 cup Greek extra-virgin olive oil
3 cloves garlic, crushed
2 medium-large lemons
1 teaspoon Greek sea salt
1 teaspoon freshly ground black pepper
2 sprigs fresh rosemary
5-6 garlic cloves, peeled
5-6 medium-large Yukon Gold potatoes, cut in half

Place the leg of lamb in a large ovenproof glass baking dish, set aside. In a mixing bowl,
whisk together the oregano, olive oil, crushed garlic, the juice of the 2 lemons, the salt,
and pepper. Add the rosemary sprigs and pour over the leg of lamb. Cover tightly with
plastic wrap and refrigerate at least 4 hours or up to 8 hours ahead of roasting, turning
the leg over at least once or twice in the marinade. When ready to roast, preheat the
oven to 375 degrees F. Place the potatoes in the roasting pan along with the leg of
lamb. Cut slits into the leg of lamb and push the garlic cloves into the slits. Roast in the
preheated 375-degree oven until an instant read thermometer inserted in the thickest
part of the leg, away from the bone, reads 135-140 degrees F for medium
rare, 1-1/2 to 2 hours. For well done, continue roasting until the thermometer reads 160
degrees F. Remove the roasted lamb from the oven and tent with aluminum foil. Allow it
to rest for at least 15 minutes. Strain the pan juices and skim off some of the fat. Serve
with the roasted lamb and potatoes. If preferred, reduce the pan juices to concentrate
the flavor over medium high heat on the stove and serve with the roasted lamb.

Greek Lamb Chops

5 large garlic cloves
4 tablespoons chopped fresh rosemary
2 teaspoons Greek dried oregano
Greek sea salt
Freshly ground pepper
1/2 cup freshly squeezed lemon juice (about 4 lemons)
1/2 cup Greek extra virgin olive oil
8 lamb chops, (frenched, if preferred)

Place the garlic, rosemary, oregano, 1/2 teaspoon of salt, and a 1/2 teaspoon of 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 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 lamb 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 lamb chops, prepare your outdoor grill as needed. If using a gas grill, heat
to medium high. Remove the marinaded 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 lamb chops from the grill, place on a
platter, tent with aluminum foil, and set aside to rest for ten minutes. Allowing the lamb
chops to rest before serving helps keep them juicy. Serve with tzatziki sauce and your
favorite side dishes.

Greek Lamb Sliders

2 pounds ground lamb
2 tablespoons chopped fresh mint, plus leaves for garnish
4 tablespoons grated onion
3 cloves garlic, minced
1 teaspoon Greek dried oregano
1/2 teaspoon Greek sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons Greek extra virgin olive oil
8 slider buns, split and toasted
5 ounces feta, crumbled, optional
Cucumber slices
Tzatziki (recipe follows)

In a large mixing bowl, mix the lamb, chopped mint, onion, garlic, oregano, salt, pepper
and olive oil. Form into sliders or mini burgers. Prepare your outdoor grill as needed. If
using a gas grill, heat to medium high. Grill sliders, turning them after about 8 minutes
and continue cooking until desired doneness.

Place the cooked sliders on toasted buns, and serve with cucumber slices, feta, tzatziki,
and mint leaves for garnish.

Tzatziki

1 large seedless cucumber, grated coarsely
Greek sea salt
2 cups Greek yogurt
4-6 garlic cloves to taste, minced
3 tablespoons Greek extra virgin olive oil
1 tablespoon fresh lemon juice
1/4 cup chopped fresh dill

Place grated cucumber in a strainer over a bowl, sprinkle with a 1/4 teaspoon salt and
let stand for 30 minutes to an hour to drain off the liquid. If preferred, place in
cheesecloth and after an hour squeeze out any excess liquid. Place the cucumber in a
mixing bowl with the yogurt, garlic, olive oil, lemon, and dill, and toss to combine. Taste
and adjust seasoning with salt, if needed. Cover tightly and chill in the refrigerator for 15
minutes before serving.