It’s nice serendipity that lamb is a traditional Easter main course, and one of the most classic meats in Greek cooking.
This is a showstopper on the table. The meat is seasoned with garlic, orange zest and herbs, and marinated overnight. Then the roast is covered in a thick layer of parsley-flecked Panko, which become a fabulous crust. The crust crumbles a bit as you slice the lamb, but just scoop up the pieces that fall to the side and serve them up with slices of tender, pink lamb.
Our Favorite Greek Lamb Recipe
You actually do marinate the lamb a day ahead of time to give it deeper flavor, so that’s one step done and out of the way. For the crust, combine the mustard, olive oil, and parsley for the base and put it in a container the day before, then add the panko and mix up the crust just before slathering it on the lamb and roasting. While the lamb needs to sit for at least 20 minutes before slicing, it can in fact sit for up to an hour and still be warm, so your sit-down-for-dinner schedule can be flexible. The orzo can be made a day ahead, then popped into the microwave just to warm – stir partway through the heating process to heat evenly.
Serve this Greek lamb recipe on a big white charger which lets the pink meat and different textures just pop.
Click here to see how it’s all put together, along with more tasty Greek Easter dinner must-haves.
Serves 12 to 14 people