Roasted lamb

Recipes - Roasted lamb

One of the main dishes at a Romanian Easter table is the roast lamb. Its preparation requires patience and special herbs are necessary in order to give it the right flavor, but it's worth the effort.


  • lamb leg
  • 150 ml olive oil
  • 100 ml red wine
  • juice from half a lemon
  • green parsley
  • a garlic head
  • green onion
  • salt and pepper
  • fresh thyme and mint
  • one cup tomato juice

Directions for Roasted lamb

One thing about the lamb meat is that you have to marinate it one day before, so that it gets tasty and juicy.

Step 1: The lamb leg must be cleaned very well of fat and unnecessary skin. Also, remove the bone and place it in a deep bowl.

 Separately, prepare the sauce for marinating the meat. Place the rest of ingredients in the blender, except for thyme, mint and the tomato juice and mix it until smooth. Pour the sauce over the lamb meat, add the thyme and the mint, cover it and place it in the fridge until the next day.

 24h later

Step 2: Place the meat in a yena pot, add a cup of water and cover it with aluminum foil. Put it in the oven for 30 minutes, at moderate heat, then add the tomato juice and leave it 10 minutes more. Serve it with potato or vegetable garnish.


Tags: lamb, olive oil, red wine, lemon, parsley, garlic, onion, pepper, thyme, mint, tomato juice, recipes Main course - meat

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