It’s hard to imagine Easter without the traditional roast leg of lamb. Accompanied by heaps of delicious potatoes, it’s all time classic, that is loved by many.

Serves: 6 Prep. time: 20′ Cooks in: 2 h Ready in: 2:20

2 lamb shoulders
150 ml extra-virgin olive oil
1 kg potatoes, peeled, cut in 4 or 6 (if large)
2 medium red onions, quartered
4 large garlic cloves
3 sprigs fresh oregano
1 sprig fresh rosemary
1 bay leaf
2 lemons, juiced
1 tbsp mustard
1 cup water
seas salt, black pepper


Step 1
Preheat oven at 180C /fan. Brush meat with oil and season well with salt and pepper.

Step 2
In a roasting pan with lid toss potatoes with onions, garlic, fresh herbas and season with salt and pepper. Place meat on top.

Step 3
In a bowl beat mustard with lemon juice and pour over meat. Cover with lid and bake for 1 h and 30 minutes. Remove lid and bake for another 30 minutes until nicely colored. Serve hot.

Photo: – Styling: Κ. Lykouresi – Food styling: Makis Georgiadis

Και η συνταγή στα ελληνικά: Αρνάκι με πατάτες στη γάστρα