My Big Fat Greek Kitchen: April

The April edition of Georgia’s traditional Greek recipes

Photo Credit: Julie Van Rosendaal

Photo Credit: Julie Van Rosendaal

Easter has come to an end and exams are looming. With such an ominous start to term, a festive Greek dish is more than needed.

Paska Lamb is traditionally served as part of Greek Easter celebrations. It will fuel the brain and feed your grumbling stomach when you’re revising hard. The tradition is to spit-roast a whole lamb, which would then be eaten with much appreciation by family and friends. Slow cooking in the oven is a great alternative – the idea is for the lamb to cook slowly.

A whole leg of lamb – at Easter welsh lamb is preferable
6 cloves of garlic
2 lemons
6-10 waxy potatoes, Maris Piper or Egyptian potatoes are preferable
6 banana shallots, peeled
1 pint of chicken stock
½ cup of white wine
fresh rosemary
fresh mint
olive oil


  • Seal the lamb in a pan by cooking it over a high heat until brown, around 5 minutes.
  • Peel and halve the potatoes and put in a large roasting dish with the peeled whole shallots.
  • Make small slits about 1 inch in diameter all over the lamb (about 10). Place a slither of garlic and a small sprig of rosemary in each slit.
  • Preheat the oven to 160°c.
  • Put the leg of lamb on top of the potatoes and shallots. Top with 2 sprigs of mint.
  • Season liberally with black pepper and sea salt.
  • Then make some chicken stock and add the wine. Pour the liquid mix over the meat.
  • Squeeze over the juice of 2 lemons and then place them both in the dish.
  •  Cover the dish in foil and put in the preheated oven for 3 hours.
  •  Enjoy the meal with copious amounts of wine and crusty bread.

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