Elleniké arnié aiga Paschast (Greek Easter Lamb or Kid) is a traditional Greek recipe for a classic dish of roast lamb marinated in a mix of herbs and garlic that's roasted in the oven and based with a mix of oliveo oil and lemon juice whilst cooking. The full recipe is presented here and I hope you enjoy this classic Greek version of: Greek Easter Lamb or Kid (Elleniké arnié aiga Paschast).
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1 tsp salt
2 tbsp fresh oregano leaves
2 tbsp fresh basil leaves
2 tbsp fresh mint leaves
3 tbsp fresh rosemary leaves
1 tbsp fresh thyme leaves
4 large garlic cloves, coarsely minced
240ml olive oil
6 tbsp fresh lemon juice
Rub the herb mixture generously all over the lamb then whisk together the olive oil and lemon juice and brush this generously over the meat (reserve the remainder) cover and set aside to marinate for at least 2 hours.
When the herbs have had a chance to infuse into the meat place the leg on a rack in a roasting tin then transfer to an oven pre-heated to 230ºC (440ºF). Immediately reduce the oven temperature to 180ºC (360ºF) and roast for about 110 minutes (for a fairly pink roast). Baste every 10 minutes with the reserved olive oil and lemon juice mixture.
When the meat is cooked to your desired level of done-ness, remove from the oven place on a cutting board, cover with foil and allow to rest for 10 minutes (you can make the pan juices into a sauce or gravy, if desired) then carve across the grain and serve.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Go to the printable version of the recipe
Ellenié arnié aiga Paschast (Greek Easter Lamb or Kid) Recipe
Ingredients:
1 whole leg of lamb (or kid goat), about 2.2kg1 tsp salt
2 tbsp fresh oregano leaves
2 tbsp fresh basil leaves
2 tbsp fresh mint leaves
3 tbsp fresh rosemary leaves
1 tbsp fresh thyme leaves
4 large garlic cloves, coarsely minced
240ml olive oil
6 tbsp fresh lemon juice
Method:
At least 2 hours before cooking (preferably 4) trim any excess fat from the meat and remove any visible sinews. Meanwhile, in a food processor or blender combine the salt, oregano, basil, mint, rosemary, thyme and garlic (this is easier if you add about 2 tbsp olive oil) [this can also be done in a mortar].Rub the herb mixture generously all over the lamb then whisk together the olive oil and lemon juice and brush this generously over the meat (reserve the remainder) cover and set aside to marinate for at least 2 hours.
When the herbs have had a chance to infuse into the meat place the leg on a rack in a roasting tin then transfer to an oven pre-heated to 230ºC (440ºF). Immediately reduce the oven temperature to 180ºC (360ºF) and roast for about 110 minutes (for a fairly pink roast). Baste every 10 minutes with the reserved olive oil and lemon juice mixture.
When the meat is cooked to your desired level of done-ness, remove from the oven place on a cutting board, cover with foil and allow to rest for 10 minutes (you can make the pan juices into a sauce or gravy, if desired) then carve across the grain and serve.
Printable version of the Recipe
greece, meat, lamb, roasting, easter
Meat
Greece
Ellenié arnié aiga Paschast (Greek Easter Lamb or Kid)
https://fabulousfusionfood.blogspot.com/2019/04/ellenie-arnie-aiga-paschast-greek.html
Ellenié arnié aiga Paschast (Greek Easter Lamb or Kid). This is a traditional Greek recipe for slow-roasted leg of lamb or kid goat basted with herbs, olive oil and lemon juice that makes a fantastic Easter centrepiece.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68NnqlXvI13iuQ6U2uHByAlcgK21YD1eNw0_me8KfYjmHhXZcSAt9UkZNAm8UQeuHxGNkTKYhC_GPflDtyfha9zAx9h6uAI0ATUR0_PfIJ_9MI9SRFSZGiYYbqdEIFl0VnAFCkOdZ4aE/s1600/easter-greek-lamb.png
2019-04-16
Yield: 6
Ellenié arnié aiga Paschast (Greek Easter Lamb or Kid)
Ellenié arnié aiga Paschast (Greek Easter Lamb or Kid). This is a traditional Greek recipe for slow-roasted leg of lamb or kid goat basted with herbs, olive oil and lemon juice that makes a fantastic Easter centrepiece.
prep time: 12 hours
cook time: 120 mins
total time: 12 hours
Ingredients:
- 1 whole leg of lamb (or kid goat), about 2.2kg (5 lbs)
- 1 tsp sea salt
- 2 tbsp fresh oregano leaves
- 2 tbsp fresh basil leaves
- 2 tbsp fresh mint leaves
- 3 tbsp fresh rosemary leaves
- 1 tbsp fresh thyme leaves
- 4 large garlic cloves, coarsely minced
- 240ml (1 cup) olive oil
- 6 tbsp fresh lemon juice
Method:
- At least 2 hours before cooking (preferably 4) trim any excess fat from the meat and remove any visible sinews. Meanwhile, in a food processor or blender combine the salt, oregano, basil, mint, rosemary, thyme and garlic (this is easier if you add about 2 tbsp olive oil) [this can also be done in a mortar].
- Rub the herb mixture generously all over the lamb then whisk together the olive oil and lemon juice and brush this generously over the meat (reserve the remainder) cover and set aside to marinate for at least 2 hours.
- When the herbs have had a chance to infuse into the meat place the leg on a rack in a roasting tin then transfer to an oven pre-heated to 230ºC (440ºF). Immediately reduce the oven temperature to 180ºC (360ºF) and roast for about 110 minutes (for a fairly pink roast). Baste every 10 minutes with the reserved olive oil and lemon juice mixture.
- When the meat is cooked to your desired level of done-ness, remove from the oven place on a cutting board, cover with foil and allow to rest for 10 minutes (you can make the pan juices into a sauce or gravy, if desired) then carve across the grain and serve.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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