Arni Psito — Roasted Paschal Lamb

Greek Non Fasting Published April 21, 2026

Non-Fasting Recipe: This dish contains meat, dairy, or eggs and is intended for feast days and non-fasting periods.

The centerpiece of the Greek Easter table — a whole spring lamb roasted slowly until the meat falls
off the bone. In Greek villages, the lamb is traditionally spit-roasted over coals all day while the
family celebrates. The oven version brings the same flavours to home cooks with a roasting pan.

FASTING LEVEL: Non-Fasting (lamb)

SERVINGS: 8-10
TIME: 4 hours 30 minutes

INGREDIENTS:
- 3 kg bone-in lamb leg or shoulder (skin-on if available)
- 8 cloves garlic, cut into slivers
- 100 ml olive oil
- Juice of 3 lemons
- 3 tablespoons dried oregano
- 3 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, stripped
- 2 tablespoons coarse salt
- 2 teaspoons black pepper
- 1.5 kg small potatoes, halved
- 300 ml water or white wine
- 2 whole lemons, halved (for the pan)

METHOD:
1. Bring lamb to room temperature, about 1 hour out of the fridge. Pat dry.
2. Make slits all over the lamb with a sharp knife and insert garlic slivers into each.
3. Whisk together olive oil, lemon juice, oregano, rosemary, thyme, salt, and pepper. Rub all over the lamb, getting into the slits. Let marinate 30 minutes.
4. Place lamb on a rack in a large roasting pan. Arrange halved lemons around it. Pour water or wine into the pan.
5. Preheat oven to 180C (350F). Roast 90 minutes, basting every 30 minutes with pan juices.
6. Add potatoes to the pan, tossing them in the rendered fat and juices. Season potatoes with salt, pepper, and oregano.
7. Continue roasting 90-120 minutes more until lamb is deeply browned and internal temperature reaches 75C (170F) for classic Greek fall-apart texture. (Pink is not the goal here — traditional Greek lamb is cooked through.)
8. Rest lamb under foil for 20 minutes. Potatoes stay in the oven to crisp if needed.
9. Carve the lamb (or pull it apart with forks). Serve with potatoes, Greek salad, and plenty of bread.

NOTES:
- Greek Easter lamb is not rare or medium — it is cooked fully, to falling-apart tenderness. This is a cultural preference, not a technique to correct.
- Spring lamb (young, under 6 months) is the traditional choice. Milk-fed kid (young goat) is also common and considered an even greater delicacy.
- Potatoes that bake in the lamb juices are often the most coveted part of the meal — Greeks call them lemonata.
- Serve with tzatziki, Greek salad, fresh bread, and a bowl of olives.

NUTRITION (per serving, approximate):
Calories: 680 | Protein: 52 g | Carbohydrates: 28 g | Fat: 40 g | Fibre: 3 g