Easy Easter Greek Lamb Roast

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.

Easy Easter Greek Lamb Roast

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.

Easy Easter Greek Lamb Roast

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.

Easy Easter Greek Lamb Roast

Watch How to Make It

Easy Easter Greek Lamb Roast

The perfect side dish to Greek Lamb:

Greek Salad

Greek Tomato Salad with Foccacia Croutons

Tzatziki

Maroulosalata (Lettuce and Feta Salad)

Rosemary and Garlic Potatoes

Mediterranean Fried Rice

Easy Easter Greek Lamb Roast

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

Link to ROSEMARY AND GARLIC POTATOES

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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Easy Easter Greek Lamb Roast

Original Recipe 2018 Easter Greek Lamb Roast

Pull-Apart Easter Greek Lamb Roast 2025

Images below show the process:

Lamb shoulder

Lamb wrapped like a parcel

Golden Cooked Greek Lamb

Margaret Pahos @CreateCookShare