Succulent Easter Roasted Lamb

If we Greeks know one thing about meat that definitely has to be lamb! In this recipe however we share with you our secret that not even the Greeks know (Nobody's gonna know, They're gonna know)! and that is Chamomile! It takes away the smell of lamb meat, it helps the juices cook properly throughout and gives an amazing flavour overall!


  • Overnight and 1 hour


  • 4


  • 1 Leg of Lamb
  • 2 tablespoons chamomile
  • 2 whole garlic cloves
  • 2 tablespoons Gaea Planet Organic Extra Virgin Olive oil
  • 1 small bunch of oregano coarsely chopped 
  • 1 glass of white wine
  • 3 tablespoons Dijon Mustard
  • 2 tablespoons Honey
  • 1 teaspoon salt



    • Cut 3-4 garlic cloves in thick slices, with a knife make small incisions all over the lamb and fill with the garlic slices
    • Rub the salt and mustard all over the lamb leg
    • Sprinkle the lamb all over with the oregano and chamomile
    • Pour the wine in the roasting tin base
    • Cover with foil and place in the oven at 120 degrees Celsius for 8 hours, yes 8 hours. I usually place it in the oven over night
    • After the 8 hours have past (and more if you need to time it with lunch) approximately 1 hour before serving, remove the foil, smother with the honey, drizzle with the olive oil and place back in the oven on 200 degrees Celsius until golden on the outside, usually about 40 minutes


      If you are fond of orange I also like to add an orange cut in half on top of the lamb leg. Also drop some olives in the pan for extra rustic taste. 

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