50+ Easy Easter Greek Lamb Recipes to Celebrate with Flavor and Tradition

Easter is a time for family, tradition, and, of course, delicious food. One of the most beloved dishes on the Easter table is lamb, a symbol of rebirth and renewal.

In Greek cuisine, lamb holds a special place, often prepared with rich, aromatic herbs, citrus, and spices, making it the perfect centerpiece for your Easter celebration.

Whether you’re planning a grand feast or a more intimate gathering, Greek lamb recipes are sure to impress your guests with their unique flavors and tender texture. From succulent lamb roasts to savory stews and lamb chops, the possibilities are endless.

In this blog, we’ve compiled 50+ Easter Greek lamb recipes that will bring authentic Mediterranean flavors to your holiday table. These recipes will not only showcase the versatility of lamb but also bring a taste of Greek tradition to your Easter celebration.

Get ready to explore various cooking methods, from slow-roasting to grilling, all while incorporating classic Greek ingredients like olive oil, garlic, oregano, and lemon.

50+ Easy Easter Greek Lamb Recipes to Celebrate with Flavor and Tradition

Greek lamb dishes are a wonderful way to honor the spirit of Easter with a meal that’s as flavorful as it is meaningful.

With the diverse range of recipes we’ve shared, from slow-cooked lamb stifado to zesty roasted lamb chops, you’ll have no trouble finding the perfect dish for your celebration.

These recipes bring the best of Greek culinary tradition, combining fresh ingredients with centuries-old cooking techniques to create meals that will delight your family and guests.

So, roll up your sleeves, embrace the Greek flavors, and enjoy a memorable Easter filled with delicious lamb dishes that will have everyone asking for seconds.

Easter Greek Lamb with Lemon and Oregano

This classic Easter Greek Lamb with Lemon and Oregano is a flavorful dish that’s perfect for a festive occasion. Tender lamb is marinated in a mixture of lemon juice, garlic, and oregano, then slow-roasted to perfection. The result is a juicy, aromatic roast with a crispy golden crust that’s sure to impress your guests. The combination of fresh herbs and zesty lemon makes this a quintessential Greek dish for Easter.

Ingredients:

• 1 leg of lamb (about 4-5 pounds)
• 4 cloves garlic, minced
• 2 lemons (zested and juiced)
• 3 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 1/2 cup dry white wine
• 1/2 cup water
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, combine the garlic, lemon zest, lemon juice, olive oil, oregano, rosemary, salt, and pepper.
3. Rub this marinade all over the lamb, making sure to coat it evenly. If you have time, marinate the lamb in the refrigerator for at least 2 hours or overnight for the best flavor.
4. Place the lamb in a roasting pan and pour the white wine and water around it.
5. Cover the lamb with foil and roast for about 2 hours, basting it with the pan juices every 30 minutes.
6. After 2 hours, remove the foil and increase the oven temperature to 400°F (200°C). Roast for an additional 30-40 minutes, or until the lamb reaches your desired level of doneness and the outside is golden and crispy.
7. Let the lamb rest for 10 minutes before carving.
8. Garnish with fresh parsley before serving.

This Easter Greek Lamb with Lemon and Oregano is a crowd-pleaser that blends fresh Mediterranean flavors in every bite. The slow roasting ensures that the lamb stays tender and juicy, while the crispy exterior adds a satisfying crunch. Paired with roasted vegetables or a Greek salad, it makes for a complete meal that brings a taste of Greece to your Easter table. Its refreshing lemony notes combined with the aromatic herbs make it a perfect choice for celebrating the holiday with loved ones.

Greek Easter Lamb Kleftiko

Kleftiko is a traditional Greek dish often served during Easter, known for its tender, slow-cooked lamb and a combination of flavors sealed in a parchment paper package. The dish originates from Greek bandits (kleftes), who would slow-cook their lamb in a sealed pit to keep it hidden from the authorities. This version is made with a flavorful marinade and cooked in parchment paper to preserve the lamb’s moisture and infuse it with garlic, lemon, and herbs.

Ingredients:

• 4 lamb shanks or 1 leg of lamb (cut into large chunks)
• 4 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon thyme
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 large onion, sliced
• 2 tomatoes, chopped
• 1 cup dry white wine
• 1/2 cup feta cheese, crumbled (optional)
• Parchment paper or aluminum foil

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a large bowl, mix together the garlic, lemon juice, oregano, thyme, olive oil, salt, and pepper. Rub this mixture over the lamb shanks or chunks of lamb, ensuring that every piece is well-coated. Let the lamb marinate for at least 1 hour, or overnight for a deeper flavor.
3. Prepare a large sheet of parchment paper or foil, large enough to wrap around the lamb.
4. Place the lamb in the center of the parchment. Top with sliced onions, chopped tomatoes, and crumbled feta cheese (if using).
5. Pour the white wine over the lamb, then fold the parchment paper into a tight package to seal the ingredients inside.
6. Place the sealed packet on a baking tray and roast for 2.5 to 3 hours, until the lamb is tender and fully cooked.
7. Carefully open the parchment paper and check the lamb for tenderness before serving. You can return it to the oven uncovered for a few minutes to crisp up the edges if desired.
8. Serve with a side of roasted potatoes or Greek salad.

Greek Easter Lamb Kleftiko is a stunning dish that combines the rich flavors of slow-cooked lamb with the freshness of Mediterranean ingredients. The sealed cooking method locks in the lamb’s moisture and flavor, making every bite melt-in-your-mouth tender. The addition of feta, tomatoes, and onions creates a vibrant and aromatic experience, while the white wine enhances the depth of flavor. Whether for an intimate family gathering or a larger celebration, Kleftiko is a perfect dish for Easter that will transport you straight to the Greek islands.

Greek Easter Lamb Souvlaki

For a fun and flavorful Easter celebration, try Greek Lamb Souvlaki. This dish features tender chunks of lamb marinated in a mixture of olive oil, lemon, garlic, and herbs, then grilled to perfection on skewers. The smoky char from grilling, combined with the tangy lemon and fragrant oregano, makes this a fresh and delicious option for your Easter feast. It’s perfect for serving as an appetizer or alongside other Greek specialties.

Ingredients:

• 2 pounds boneless lamb (cut into 1-inch cubes)
• 4 cloves garlic, minced
• 1 lemon (zested and juiced)
• 3 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)
• Fresh parsley for garnish
• Tzatziki sauce for serving

Instructions:

1. In a large bowl, combine the garlic, lemon zest, lemon juice, olive oil, oregano, cumin, salt, and pepper.
2. Add the lamb cubes to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
3. Preheat the grill or grill pan to medium-high heat. Thread the marinated lamb cubes onto the soaked skewers.
4. Grill the lamb for about 8-10 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness. For medium-rare, aim for about 3-4 minutes per side.
5. Remove the skewers from the grill and let the lamb rest for a few minutes.
6. Garnish with fresh parsley and serve with tzatziki sauce, pita bread, and a side salad.

Greek Easter Lamb Souvlaki offers a fresh, vibrant twist on traditional Easter lamb dishes. The marinade infuses the lamb with a zesty lemon flavor, while the grilling process adds a smoky finish that’s irresistible. These skewers are perfect for a lighter Easter meal or as part of a meze spread. The pairing of tzatziki sauce brings a cool contrast to the grilled meat, making it a delightful addition to your Easter menu. It’s an easy and fun way to celebrate with a taste of Greece in every bite!

Greek Easter Lamb with Feta and Olives

This Greek Easter Lamb with Feta and Olives recipe combines the bold flavors of lamb with the richness of feta cheese and the briny goodness of olives. The lamb is marinated in a Mediterranean-inspired blend of herbs, olive oil, and lemon, then slow-roasted to perfection. The feta cheese and olives are added towards the end, creating a savory and tangy finish. This dish is ideal for an Easter feast, offering a balance of flavors that will leave your guests craving more.

Ingredients:

• 1 leg of lamb (about 5 pounds)
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 1 cup crumbled feta cheese
• 1/2 cup Kalamata olives, pitted and sliced
• 1 cup chicken broth
• Fresh mint for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, combine the garlic, olive oil, lemon juice, oregano, rosemary, salt, and pepper. Rub this marinade all over the lamb, making sure to coat it evenly.
3. Let the lamb marinate for at least 2 hours in the refrigerator, or overnight for a more intense flavor.
4. Place the lamb in a roasting pan and add the chicken broth to the bottom of the pan.
5. Cover the pan with foil and roast the lamb for about 2.5 to 3 hours, basting it with the pan juices every 30 minutes.
6. After the lamb is tender, remove the foil and sprinkle the feta cheese and olives over the top.
7. Roast for an additional 20-30 minutes, allowing the cheese to melt and the lamb to develop a golden crust.
8. Let the lamb rest for 10 minutes before carving. Garnish with fresh mint before serving.

Greek Easter Lamb with Feta and Olives offers a wonderful blend of tangy, salty, and savory flavors. The slow roasting ensures the lamb remains juicy and tender, while the feta and olives bring a Mediterranean flair that makes this dish stand out. It’s a showstopper for any Easter gathering, and the addition of fresh mint adds a refreshing touch to the meal. Serve this with a side of roasted vegetables or a simple Greek salad for a truly memorable holiday meal.

Greek Easter Braised Lamb with Artichokes

This Greek Easter Braised Lamb with Artichokes is a flavorful and hearty dish that’s perfect for a special occasion. The lamb is braised slowly with tender artichokes, garlic, and fresh herbs, allowing the flavors to meld together beautifully. The dish is rich and comforting, making it ideal for Easter dinner. The combination of the earthy artichokes and the savory lamb creates a mouthwatering dish that will have your guests asking for seconds.

Ingredients:

• 4 lamb shanks or 2 pounds lamb shoulder
• 1 cup dry white wine
• 2 cups chicken or beef broth
• 6 artichokes, trimmed and quartered
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 tablespoon fresh thyme
• 1 tablespoon fresh oregano
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup fresh parsley, chopped
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a large, oven-safe pot, heat the olive oil over medium-high heat. Brown the lamb shanks or shoulder on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
3. In the same pot, add the garlic and onion and sauté until softened, about 3 minutes.
4. Add the white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
5. Return the lamb to the pot and add the broth, thyme, oregano, salt, and pepper. Bring to a simmer.
6. Cover the pot and transfer it to the oven. Braise the lamb for 1.5 to 2 hours, or until the lamb is tender and fully cooked.
7. In the last 30 minutes of cooking, add the quartered artichokes to the pot, making sure they are submerged in the braising liquid.
8. Once the lamb is done, remove from the oven and stir in the fresh parsley and lemon juice.
9. Serve the lamb with the artichokes and pan juices. Garnish with additional parsley if desired.

Greek Easter Braised Lamb with Artichokes is a rich, comforting dish that brings together tender lamb and earthy artichokes in a savory broth. The slow braising process infuses the lamb with aromatic herbs, creating a dish that’s bursting with flavor. The addition of lemon at the end adds a fresh brightness to balance out the richness. This dish is perfect for an Easter meal, offering a comforting and hearty option that will impress your guests and keep everyone coming back for more.

Greek Lamb and Roasted Vegetables

Greek Lamb and Roasted Vegetables is a one-pan wonder that combines the rich flavors of lamb with a medley of colorful vegetables, all roasted together with Mediterranean herbs and spices. This dish is not only easy to prepare but also a great way to enjoy the vibrant flavors of the season. The lamb is marinated in garlic, lemon, and herbs, and the vegetables absorb all the delicious juices during roasting, making for a truly satisfying meal. Perfect for an Easter Sunday dinner, this dish requires minimal effort for maximum flavor.

Ingredients:

• 2 pounds lamb shoulder or leg, cut into chunks
• 4 cloves garlic, minced
• 2 lemons (zested and juiced)
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 cup olive oil
• Salt and pepper to taste
• 4 large potatoes, cut into chunks
• 2 red bell peppers, sliced
• 1 zucchini, sliced
• 1 large red onion, sliced
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the garlic, lemon zest, lemon juice, oregano, cumin, paprika, olive oil, salt, and pepper.
3. Add the lamb chunks to the marinade and toss to coat. Let the lamb marinate for at least 30 minutes, or up to overnight for the best flavor.
4. On a large baking sheet, arrange the potatoes, bell peppers, zucchini, and onion. Drizzle with olive oil and season with salt and pepper.
5. Place the marinated lamb chunks on top of the vegetables and roast for 1 to 1.5 hours, stirring occasionally to ensure everything cooks evenly.
6. Once the lamb is golden and the vegetables are tender, remove from the oven and garnish with fresh parsley.
7. Serve the lamb and vegetables together for a hearty, flavorful Easter meal.

Greek Lamb and Roasted Vegetables is the perfect Easter dish when you’re looking for something simple yet full of flavor. The combination of tender lamb and roasted vegetables offers a satisfying, one-pan meal that requires little prep but delivers big on taste. The garlic, lemon, and Mediterranean spices create a vibrant, aromatic dish that pairs beautifully with the roasted vegetables. This is a hassle-free way to serve a festive and delicious Easter dinner without much fuss.

Greek Spiced Lamb with Lemon and Potatoes

Greek Spiced Lamb with Lemon and Potatoes is a hearty and flavorful dish that combines tender lamb with roasted potatoes, infused with Mediterranean spices and tangy lemon. This dish is ideal for an Easter feast, as the lamb absorbs the earthy spices, and the potatoes become golden and crispy, taking on the savory flavors of the lamb. The lemon adds a refreshing citrus zing, balancing the richness of the lamb and making each bite more flavorful. It’s a comforting, one-pan meal that’s perfect for feeding a crowd.

Ingredients:

• 1 leg of lamb (about 4-5 pounds)
• 4 large potatoes, peeled and cut into wedges
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 tablespoon paprika
• 1/4 cup olive oil
• Juice and zest of 2 lemons
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the garlic, rosemary, oregano, cumin, paprika, olive oil, lemon juice and zest, salt, and pepper. Rub this mixture all over the lamb, ensuring it is fully coated.
3. Place the lamb in a roasting pan and arrange the potato wedges around the lamb. Drizzle a bit more olive oil over the potatoes and season with salt and pepper.
4. Cover the roasting pan with foil and roast for about 2 hours, or until the lamb is tender and the potatoes are cooked through.
5. After 2 hours, remove the foil and continue roasting for another 30 minutes to allow the lamb to brown and the potatoes to crisp up.
6. Once done, let the lamb rest for 10 minutes before carving. Garnish with fresh parsley.
7. Serve the lamb with the roasted potatoes and pan juices.

Greek Spiced Lamb with Lemon and Potatoes is a perfect dish for any Easter celebration. The lamb comes out tender and juicy, with a beautiful crust of Mediterranean spices. The potatoes, roasted alongside the lamb, soak up all the savory flavors, creating a delicious side dish. The citrusy lemon adds brightness and a refreshing note, balancing the richness of the lamb. This is a hearty, comforting meal that’s sure to impress guests, making it a go-to recipe for a memorable holiday feast.

Greek Easter Lamb Kebab with Tzatziki Sauce

Greek Easter Lamb Kebabs with Tzatziki Sauce are a flavorful and fun twist on the traditional Easter lamb. The lamb is marinated in a mix of olive oil, lemon, garlic, and Mediterranean spices, then threaded onto skewers and grilled to perfection. Paired with a creamy, cool tzatziki sauce, these kebabs offer a delicious balance of smoky, savory lamb with tangy cucumber and yogurt. It’s a perfect option for a more casual Easter gathering or as a delicious appetizer for a larger feast.

Ingredients:

• 2 pounds lamb shoulder or loin, cut into cubes
• 4 cloves garlic, minced
• Juice and zest of 1 lemon
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup Greek yogurt
• 1/2 cucumber, finely grated
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil

Instructions:

1. In a bowl, mix together the garlic, lemon juice and zest, olive oil, oregano, cumin, salt, and pepper. Add the lamb cubes to the marinade and toss to coat evenly. Let the lamb marinate for at least 1 hour, or overnight for better flavor.
2. While the lamb is marinating, make the tzatziki sauce. In a small bowl, combine the Greek yogurt, grated cucumber, dill, lemon juice, and olive oil. Season with salt and pepper to taste. Refrigerate until ready to serve.
3. Preheat your grill or grill pan to medium-high heat.
4. Thread the marinated lamb onto skewers, making sure to space them out evenly.
5. Grill the lamb skewers for about 4-6 minutes per side, or until the lamb reaches your desired level of doneness.
6. Remove the lamb from the skewers and serve with the tzatziki sauce on the side.

Greek Easter Lamb Kebabs with Tzatziki Sauce offer a lighter, more interactive way to enjoy lamb on Easter. The smoky grilled lamb pairs beautifully with the cool, creamy tzatziki, creating a delightful contrast in flavors and textures. These kebabs are perfect for casual gatherings or as part of a larger spread, adding a Mediterranean flair to your Easter meal. The tzatziki sauce enhances the lamb’s richness while the lemon and herbs bring a fresh and zesty note, making this dish a crowd-pleaser.

Greek Lamb Shoulder with Mint and Garlic

Greek Lamb Shoulder with Mint and Garlic is a flavorful, tender dish that combines the earthy taste of slow-cooked lamb with the freshness of mint and the aromatic qualities of garlic. This dish is an ideal choice for an Easter feast, as the lamb shoulder is roasted low and slow until it becomes melt-in-your-mouth tender. The mint and garlic rub adds a refreshing and savory depth of flavor, making it the star of the meal. Serve this dish with roasted vegetables or a Greek salad for a complete holiday spread.

Ingredients:

• 1 bone-in lamb shoulder (about 5 pounds)
• 6 cloves garlic, minced
• 2 tablespoons fresh mint, chopped
• 1 tablespoon fresh rosemary, chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• 1/2 cup white wine (optional)
• Fresh mint leaves for garnish

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, combine the garlic, mint, rosemary, olive oil, lemon juice, salt, and pepper to make a paste. Rub the mixture all over the lamb shoulder, ensuring it’s well-coated.
3. Place the lamb shoulder in a roasting pan and pour the white wine (if using) into the bottom of the pan.
4. Cover the pan with foil and roast for about 3-4 hours, or until the lamb is tender and easily pulls apart.
5. During the last 30 minutes of roasting, remove the foil and let the lamb brown and crisp up on top.
6. Once done, remove the lamb from the oven and let it rest for 10 minutes before carving. Garnish with fresh mint leaves before serving.

Greek Lamb Shoulder with Mint and Garlic is a show-stopping dish that’s perfect for Easter celebrations. The slow roasting process ensures the lamb is juicy, tender, and full of flavor. The mint and garlic rub creates a fragrant crust that enhances the natural richness of the lamb, while the lemon juice adds a burst of brightness. This dish is a great centerpiece for your Easter table and pairs wonderfully with sides like roasted potatoes, a Greek salad, or a fresh loaf of bread.

Greek Herb-Crusted Lamb Roast with Roasted Vegetables

The Greek Herb-Crusted Lamb Roast with Roasted Vegetables is a vibrant and flavorful centerpiece for your Easter table. This recipe combines a succulent lamb roast with a bold herb crust made from rosemary, garlic, oregano, and lemon. Roasting the lamb with a medley of seasonal vegetables—such as carrots, potatoes, and onions—allows the flavors to meld, creating a delicious and comforting meal. The fragrant herb crust creates a perfect balance with the sweetness of the roasted vegetables, making this dish an unforgettable holiday meal.

Ingredients:

• 1 boneless leg of lamb (about 4 pounds)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon dried oregano
• Zest and juice of 1 lemon
• 1/4 cup olive oil
• Salt and pepper to taste
• 4 large potatoes, peeled and cut into wedges
• 3 large carrots, peeled and cut into sticks
• 1 large onion, quartered
• 2 tablespoons fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix the minced garlic, rosemary, oregano, lemon zest and juice, olive oil, salt, and pepper to create the herb crust paste.
3. Rub the lamb roast evenly with the herb mixture and set it aside to marinate for about 30 minutes.
4. In a roasting pan, arrange the potatoes, carrots, and onion around the lamb. Drizzle olive oil over the vegetables and season with salt and pepper.
5. Roast the lamb and vegetables in the oven for about 1.5 to 2 hours, or until the lamb reaches your desired level of doneness (internal temperature should be 135°F for medium-rare).
6. Halfway through roasting, stir the vegetables to ensure even cooking. If needed, cover the lamb with foil to prevent over-browning.
7. Let the lamb rest for 10 minutes before carving. Garnish with fresh parsley and serve with the roasted vegetables.

Greek Herb-Crusted Lamb Roast with Roasted Vegetables offers a delicious balance of flavors and textures, making it an excellent choice for Easter dinner. The tender, herb-crusted lamb pairs perfectly with the roasted vegetables, which absorb the savory juices from the lamb. The zesty lemon, rosemary, and garlic add aromatic depth that will fill your kitchen with the scent of a Mediterranean feast. This dish is both easy to prepare and impressive enough to be the highlight of your holiday spread.

Greek Lamb Souvlaki with Pita and Tzatziki

Greek Lamb Souvlaki with Pita and Tzatziki is a flavorful, grilled lamb dish that captures the essence of Greek street food. Marinated in a mix of olive oil, lemon, garlic, and oregano, the lamb is grilled on skewers until perfectly charred on the outside and juicy on the inside. Served with soft pita bread and homemade tzatziki sauce, this dish is an easy, hands-on meal that will add a lively touch to your Easter table. The combination of the savory lamb, tangy tzatziki, and warm pita makes it an irresistible choice for a casual yet festive Easter feast.

Ingredients:

• 1.5 pounds lamb shoulder or loin, cut into cubes
• 4 cloves garlic, minced
• Juice of 2 lemons
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 6 pita breads, warm
• Fresh parsley for garnish

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 1 tablespoon fresh dill, chopped
• 1 tablespoon olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the minced garlic, lemon juice, olive oil, oregano, cumin, salt, and pepper to make the marinade. Add the lamb cubes and mix until well-coated. Let it marinate for at least 1 hour, or overnight for deeper flavor.
2. While the lamb is marinating, prepare the tzatziki sauce by mixing the Greek yogurt, grated cucumber, dill, olive oil, lemon juice, salt, and pepper in a bowl. Refrigerate until ready to serve.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated lamb cubes onto skewers.
5. Grill the lamb skewers for about 4-5 minutes per side, or until the lamb is charred on the outside and cooked to your preferred doneness.
6. Warm the pita breads and serve the lamb skewers on top, garnished with fresh parsley.
7. Serve with tzatziki sauce on the side for dipping.

Greek Lamb Souvlaki with Pita and Tzatziki is an exciting and flavorful option for your Easter gathering. The marinated lamb, grilled to perfection, is juicy and tender, while the tzatziki sauce adds a refreshing and tangy element to each bite. The soft pita provides the perfect vessel to scoop up the lamb and sauce, creating a fun, interactive meal that guests will love. This dish is ideal for a more casual celebration, offering a modern twist on traditional Greek flavors.

Greek Lamb Moussaka

Greek Lamb Moussaka is a rich and comforting casserole made with layers of spiced ground lamb, creamy béchamel sauce, and tender eggplant. This iconic Greek dish is perfect for a family Easter meal, as it can be prepared ahead of time and baked just before serving. The combination of savory lamb, hearty vegetables, and velvety béchamel sauce creates a harmonious and indulgent dish that will delight everyone at the table. Moussaka is a beautiful way to showcase the rich flavors of lamb, making it an unforgettable addition to your Easter feast.

Ingredients:

• 1 pound ground lamb
• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 cup red wine
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• Salt and pepper to taste
• Olive oil for frying

For the Béchamel Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 1/4 teaspoon ground nutmeg
• 1 egg, beaten
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown, about 2-3 minutes per side. Remove and set aside.
3. In the same skillet, sauté the onion and garlic until soft. Add the ground lamb and cook until browned, breaking it apart with a spoon.
4. Stir in the cinnamon, allspice, red wine, crushed tomatoes, tomato paste, salt, and pepper. Let it simmer for about 20 minutes, until the sauce thickens.
5. To make the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes. Slowly add the warm milk, whisking constantly until the sauce thickens. Remove from heat and stir in the nutmeg, beaten egg, and Parmesan cheese. Season with salt and pepper.
6. In a greased baking dish, layer the eggplant, followed by the lamb mixture. Repeat the layers and then pour the béchamel sauce over the top.
7. Bake for 45-50 minutes, until the top is golden brown and bubbly.
8. Let the moussaka rest for 10 minutes before serving.

Greek Lamb Moussaka is the epitome of comfort food, with its rich layers of spiced lamb, creamy béchamel, and tender eggplant. The dish is ideal for Easter, as it can be made in advance and reheated, saving you time on the day of the celebration. The fragrant spices and creamy texture make it a dish that’s sure to please any crowd, and the lamb adds a luxurious touch to the layers of flavors. Whether served as a main course or as part of a Mediterranean-themed spread, Greek Lamb Moussaka is sure to become a holiday favorite.

Greek Lamb Stifado (Lamb Stew)

Greek Lamb Stifado is a comforting and hearty stew that combines tender lamb with rich, aromatic flavors of tomatoes, onions, red wine, and cinnamon. This slow-cooked dish is perfect for an Easter celebration, as it allows the flavors to meld together beautifully, resulting in a deep, rich taste. The dish’s sweet and savory profile, enhanced by the spices, makes it a memorable meal. Paired with crusty bread or rice, Greek Lamb Stifado is a crowd-pleaser that evokes the warmth of Mediterranean home cooking.

Ingredients:

• 2 pounds lamb shoulder or stew meat, cut into chunks
• 3 large onions, thinly sliced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup red wine
• 1/2 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon cinnamon
• 2 bay leaves
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• Salt and pepper to taste
• Olive oil for browning
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the lamb pieces in batches, browning them on all sides. Remove the lamb and set it aside.
2. In the same pot, add the onions and garlic, and sauté until softened, about 5-7 minutes.
3. Stir in the tomato paste and cinnamon, allowing the spices to bloom for about 1 minute.
4. Add the red wine to deglaze the pot, scraping up any browned bits from the bottom. Stir in the diced tomatoes, beef broth, bay leaves, oregano, salt, and pepper.
5. Return the browned lamb to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and cover. Let the stew simmer for 1.5 to 2 hours, or until the lamb is fork-tender.
6. Taste and adjust seasoning, adding more salt or pepper as necessary.
7. Serve the stew garnished with fresh parsley. Pair it with crusty bread or rice for a complete meal.

Greek Lamb Stifado is a perfect dish for Easter, offering a rich and flavorful experience that comes from slow cooking. The lamb becomes melt-in-your-mouth tender while the sauce thickens and intensifies, creating a deliciously savory base. The sweet undertones of cinnamon and the sharpness of red wine make this stew exceptionally comforting and satisfying. Whether you enjoy it on its own or with a side of your favorite bread, this hearty dish is sure to be a hit with guests and family alike.

Greek Lemon and Garlic Roasted Lamb Chops

Greek Lemon and Garlic Roasted Lamb Chops are a simple yet flavorful way to enjoy lamb for your Easter feast. The lamb chops are marinated in a mixture of fresh lemon juice, garlic, olive oil, and Greek herbs, creating a tangy and aromatic flavor profile. Roasted to perfection, these lamb chops are juicy and tender, with crispy edges and a burst of citrusy freshness. This recipe is perfect for an elegant yet easy-to-prepare main course that will impress your guests without requiring too much time in the kitchen.

Ingredients:

• 8 lamb chops (bone-in)
• 3 cloves garlic, minced
• Juice of 2 lemons
• 1/4 cup olive oil
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a small bowl, whisk together the garlic, lemon juice, olive oil, oregano, thyme, salt, and pepper.
2. Place the lamb chops in a shallow dish or resealable bag, and pour the marinade over them. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
3. Preheat your oven to 400°F (200°C).
4. Heat a large oven-safe skillet over medium-high heat. Sear the lamb chops for 2-3 minutes per side until browned.
5. Transfer the skillet to the preheated oven and roast the lamb chops for about 10-12 minutes, or until they reach your desired level of doneness (135°F for medium-rare).
6. Remove the lamb chops from the oven and let them rest for 5 minutes before serving.
7. Serve the lamb chops with lemon wedges for a fresh burst of citrus.

Greek Lemon and Garlic Roasted Lamb Chops offer a perfect combination of zesty lemon, fragrant garlic, and Greek herbs, making them a delicious and simple main course for Easter. The marinade infuses the lamb with flavor, while the high-heat roasting seals in the juices, leaving the chops tender and succulent. This dish is easy to prepare but tastes indulgent, making it an ideal choice for a special occasion. Serve it alongside a fresh salad or roasted vegetables to create a well-rounded meal that will satisfy your guests.

Greek Lamb and Spinach Pie (Lamb Bourekas)

Greek Lamb and Spinach Pie, or Lamb Bourekas, is a savory pastry dish filled with a delicious mixture of spiced lamb, sautéed spinach, feta cheese, and herbs. Wrapped in flaky phyllo dough and baked until golden, these individual pies are perfect for serving as an appetizer or a main course during Easter celebrations. The tender lamb and creamy feta provide a rich and savory filling, while the spinach adds a fresh and earthy balance. These pies are easy to prepare and perfect for a Mediterranean-inspired Easter meal.

Ingredients:

• 1 pound ground lamb
• 1/2 pound fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package phyllo dough (about 12 sheets)
• Olive oil for brushing

Instructions:

1. In a skillet, heat a tablespoon of olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the ground lamb to the skillet and cook until browned, breaking it up into small pieces. Stir in the cumin, cinnamon, salt, and pepper, and cook for another 2 minutes to allow the spices to bloom.
3. Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let the mixture cool slightly before adding the crumbled feta and fresh dill. Mix well.
4. Preheat your oven to 375°F (190°C).
5. Lay a sheet of phyllo dough on a clean surface and lightly brush it with olive oil. Place another sheet on top and brush again. Repeat with 3-4 sheets of phyllo dough.
6. Spoon a portion of the lamb and spinach mixture onto the bottom of the phyllo dough. Fold the edges over to form a rectangle and roll up the phyllo, enclosing the filling inside.
7. Place the rolled pies on a baking sheet, brushing the tops with olive oil. Repeat with the remaining ingredients.
8. Bake for 25-30 minutes, or until the pies are golden brown and crispy.
9. Serve warm, garnished with extra dill or a squeeze of lemon.

Greek Lamb and Spinach Pie (Lamb Bourekas) is a flavorful and portable dish that offers a delightful combination of savory lamb, creamy feta, and fresh spinach wrapped in a crispy, flaky crust. These individual pies are perfect for Easter gatherings, whether served as appetizers, a snack, or as a main dish. The blend of spices adds depth to the filling, while the feta cheese provides a tangy richness that complements the lamb perfectly. This dish is both indulgent and comforting, making it a wonderful choice for your festive Easter menu.

Note: More recipes are coming soon!