Easy Easter Greek Lamb Roast
- Mar 27, 2018
- 4 min read
Updated: Apr 15, 2025
Revised 2025 (original 2018)
Discover the authentic taste of Greece with this melt-in-your-mouth, pull-apart Easy Easter Greek Lamb Roast, slow-cooked to perfection. Infused with fresh herbs, garlic, and a splash of lemon, this dish is naturally gluten-free and dairy-free, making it ideal for festive gatherings. With just 10 minutes of prep, you can enjoy a traditional Mediterranean feast that's both simple and spectacular. Pair it with Rosemary & Garlic Potatoes and Tzatziki dip, and you’ve got yourself the ultimate Greek Easter table—full of flavour, fuss-free, and sure to impress.
A little history about Greek Lamb Roast: How lamb is prepared for Easter often depends on family tradition and which part of Greece you're from. But no matter the region, you’ll always find the essentials: salt (lots of it), herbs, garlic, and fresh lemon juice. Lamb is the heart of the Easter table — it simply wouldn’t be Easter without it.
Growing up, we always had lamb on the spit. It took around 8 to 10 hours to prepare and cook, depending on the size, and honestly, it’s still my favourite way to eat lamb. But let’s be real — it’s not exactly convenient these days, and how many of us have a spit roaster at home?
Back in the day, family members would take turns turning the spit by hand, and it was a big part of the Easter ritual. Traditionally, the men looked after the lamb while the women prepared everything else. It was a real team effort — and always a feast to remember.
Instead of roasting a whole lamb on a spit, I’m sharing the way I’ve been cooking our Greek Easter Lamb Roast for years. It’s the same method I use for Sunday roasts too — simple, flavourful, and always a crowd-pleaser.
This recipe is inspired by the traditional Greek Kleftiko style of cooking, where meat is sealed in baking paper like a parcel and slow-cooked until it’s so tender it falls off the bone. The word Kleftiko means “stolen” — a nod to the old tale of stolen lamb being cooked secretly in underground pits to hide the smoke and aroma.
I’ve adapted this idea to use a whole lamb shoulder instead of small meat pieces, and I can confidently say it’s one of the best ways to roast lamb. Ever since trying it, I haven’t looked back — and now it’s become our go-to Pull-Apart Easter Greek Lamb Roast tradition. I hope it becomes one of yours too.
Watch How to Make It
The perfect side dish to Greek Lamb:
Easy Easter Greek Lamb Roast, gluten-free
Revised 2025
Serves 6-8
Prep 10 minutes
Cook 4 hours
Lamb:
2- 2½ kg shoulder of lamb
3 large cloves of garlic, minced
2 x 15cm rosemary sprigs, leaves removed and chopped
2 teaspoons dried Greek oregano
1½ teaspoon sea salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon onion powder
Juice of 1 lemon (about ¼ cup) + extra lemon juice
Note! Start preparing the potatoes a little over an one hour before the lamb is ready - once the lamb has been roasting for 3 hours.
INSTRUCTIONS
1. Prepare the oven and tray:
Preheat the oven to 180°C fan-forced / 200°C conventional / 400°F. Have a large baking tray ready, big enough to fit the lamb comfortably.
2. Layer the foil and baking paper:
On a clean bench, lay out two long pieces of foil in a cross shape. Then, layer two long pieces of baking paper over the foil, also in a cross shape. This will form the base to wrap your lamb parcel. Place the lamb in the center where the layers overlap.
3. Prepare the lamb and marinade:
Pat the lamb dry with paper towel. Using a sharp knife, make 6–8 small incisions on the top side of the lamb. In a bowl, combine the fresh herbs, spices, and lemon juice to form a paste. Rub the mixture all over the lamb, pressing it into the cuts to help the flavours infuse.
4. Wrap and roast:
Fold the baking paper over the lamb to enclose it, then wrap tightly with the foil to form a sealed parcel. Transfer to the baking tray and roast for 4 hours. Once the lamb is roasted, squeeze the juice of half a lemon over the lamb, then serve immediately.
5. Optional crispy top:
If you prefer a crispy top on your lamb, after 4 hours, carefully open the foil and baking paper to expose the top. Place the lamb back in the oven for a further 10 minutes to allow the surface to brown and crisp up. Otherwise, you can skip this step, as I personally don’t do it.
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Images below show the process:
Margaret Pahos @CreateCookShare
I never cook my lamb any other way now. Always tender and so tasty.