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Catholic Recipe: Easter Lamb


  • 5 lb leg of lamb
  • 2 cloves of garlic
  • 2 sprigs of rosemary
  • 4 tbsp butter
  • 2 cups broad (or butter) beans
  • 4 small onions
  • 6 medium potatoes, sliced
  • 2 1/2 cups chicken stock
  • salt and pepper


Yield: One 5 lb leg of lamb

Prep Time: 2 1/2-3 hours

Difficulty: • • •

Cost: $$$$

For Ages:15+

Origin: Greece


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This savory lamb recipe includes directions for an entire platter with an arrangement of potatoes, onions, and beans.


1. Make cuts in the joint and insert the garlic.

2. Rub the meat with salt and pepper and lay the sprigs of rosemary on top.

3. Put the meat on a rack in a roasting tin, cover with the butter and roast in the oven at 450 degrees for 10 minutes.

4. Baste the lamb with the fat in the tin and arrange the beans, the onions and the sliced potatoes around. Pour the stock over and return to the oven reduced to 350 degrees for 2-2 1/4 hours until tender. Serve hot.

Recipe Source: Feasting for Festivals by Jan Wilson, Lion Publishing Corporation, Batavia, Illinois, 1990