The first time I saw a lamb roasted for Pascha, I was horrified. Those sweet eyes and fluffy coats drew my sympathies as a child. Although, as my culinary training continued through adulthood it became a welcomed tradition.
Roasting a whole lamb isn’t always the easiest thing to do. I live in a snowy and cold part of the country and roasting a lamb outdoors in the snow isn’t appealing. If you find yourself without the time or ability to cook a whole lamb, you can still have that fantastic flavor with the right marinade. This recipe can be applied to all cuts of lamb.
Greek Lamb MarinadePrint Recipe
- 1 cup of olive oil
- 1 cup of lemon juice
- 5 lemons
- 1 bunch of fresh oregano or 1 tablespoon of dry
- Salt and pepper to taste
To begin, salt and pepper the selected cut of lamb on both sides and place in your baking dish.
In a blender, add olive oil, lemon juice, and oregano then blend until creamy. Pour the blend over the raw lamb.
Next, squeeze the five lemons over the top and leave the lemon rind on the lamb.
Cover the dish and place in the refrigerator for two days.
After two days, your lamb will be ready to cook.
Cook lamb cops on an open grill, leg of lamb in the oven for 30 minutes (for a 5-7lb leg), and roast a whole lamb on the spit.
Start cooking early if you plan to roast a whole lamb, it will take up to five hours!