Greek Easter – Leg of Lamb with Garlic

Rating: 2.1667 / 5.00 (6 Votes)

Total time: 45 min

Servings: 6.0 (servings)



Pasta dishes are always a good idea!

Remove the wilted skin from the garlic bulbs and cut them in half horizontally. Sprinkle with coarse salt.

Rinse and dry the meat and rub all over with salt, pepper and oregano. Stir through juice of one lemon and olive oil.

3. leg of lamb and garlic in a roaster form and drizzle with 3-4 tbsp lemon oil. Pour 1 cup of water into the roaster. Roast the meat in a heated oven at 220 °C , convection oven 200 °C , gas mark 5 for about 30 minutes.

In the meantime, rinse the melanzane, remove the stem end and cut the melanzane into coarse cubes. Sprinkle with salt.

Turn the oven down to 200 °C, fan 180 °C, gas mark 4 and roast the meat for another 20 minutes.

In between, sprinkle with the remaining lemon oil. Add a little water if necessary.

Add the melanzane and fresh thyme to the meat. Continue roasting for another 35-40 minutes.

Rest the leg of lamb in the oven for 5 minutes with the oven door open before cutting.


If you are using a convection oven, make baked noodles on the spot to go with it. To do this, sauté 1 finely chopped onion in 3 tbsp olive oil. Add a small can of cherry tomatoes (240 g) with their liquid and bring to a boil once. Fold in 300 g of Kritharsski noodles (rice noodles). Season everything with salt and pepper and pour into an ovenproof dish. Add 1/2 liter of chicken soup

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