Monday, April 6th 2026
This is one of the most traditional and solemn recipes of the Easter table
The secret lies in good marinating, slow roasting and preserving the juiciness of the meat.
▪ 1 leg of lamb about 2 to 2.5 kg, preferably fresh
▪ 6 to 8 cloves of garlic cut into slices
▪ 2 to 3 sprigs of rosemary or 1 teaspoon dry
▪ 1 tablespoon of sea salt
▪ 1 teaspoon of black pepper
▪ 100 to 120 ml of quality olive oil
▪ juice of 1 lemon or 2 spoons of apple cider vinegar, easier for the stomach
▪ 150 ml of white wine (optional)
▪ 3 to 4 large potatoes cut into medium pieces
▪ 1 onion for flavor (optional)
Take the meat out of the refrigerator 30 to 60 minutes before cooking to come to room temperature.
With a sharp knife make small holes in the surface about 10 to 15 holes.
Insert a piece of garlic and some rosemary into each hole.
This makes the flavor penetrate deep into the meat, not just on the surface.
In a bowl, mix olive oil, lemon juice, salt and pepper.
Coat the whole leg of lamb with this mixture, massaging it well.
Place in a container and cover.
The ideal marinating time is a minimum of 2 to 3 hours, while the best is overnight in the refrigerator.
Heat the oven to 180 degrees Celsius.
Place the meat in a deep pan and add the potatoes and onion around it.
Add a little olive oil over the potatoes, white wine if using and about 100ml of water.
The liquid in the pan helps keep the meat from drying out.
Bake for 1.5 to 2 hours.
Every 20 to 30 minutes, open the oven, take the liquid from the pan and brush the meat on top.
This process keeps the meat tender and with a delicious crust.
▪ About 1 hour is needed for 1 kg of meat.
▪ About 1.5 to 2 hours are needed for 2 to 2.5 kg.
In the last 15 minutes, increase the temperature to 200 degrees Celsius and leave the meat uncovered.
This creates a golden color and a light crispy crust.
After taking it out of the oven, do not cut it immediately.
Let it rest for 10 to 15 minutes.
This allows the juices to diffuse into the meat and keep it tender.
Cut into thick slices.
Serve with baked potatoes, green salad, yogurt or yogurt sauce.
If you want softer meat, cover with aluminum foil for the first 1 hour.
For deeper flavor you can add some thyme or oregano.
For sensitive stomachs, avoid wine and use only olive oil and spices.
▪ At the Easter table, red eggs are placed next to meat.
▪ Homemade bread and sweets complete the celebration.
▪ The whole family gathers around a symbolic meal.
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Source: prizrenpost
