Greek Easter Lamb with Rice and Herbs

Greek Easter Lamb with Rice and Herbs


For the lamb

  • 2 kg lamb
  • ¼ cup olive oil
  • Salt and pepper

For the rice

  • ¼ cup olive oil
  • 1 red onion
  • 6 green onions
  • 1/2 bunch of dill
  • ½ cup mint, finely chopped
  • 2 cups long-grain rice
  • Salt and pepper


"Πασχαλιάτικο" Χαλκιδικής - Εκτέλεση

Preheat oven to 200°C. Brush lamb on both sides with olive oil and season with a generous amount of salt and pepper. Place the lamb, fat side down, in the roasting pan and add a glass of water. Add some more water while roasting if needed.


Chop the red onion, the green onions, the dill, and the mint.

In a skillet add the olive oil and sauté the onions for 5 minutes, stirring continuously.

Stir in the rice and sauté it too until it becomes translucent. Season with salt and pepper.

Remove the skillet from the heat and add the herbs.


Remove the roasting pan from the oven when the lamb has browned nicely. Flip the lamb over, add the rice mixture into the roasting pan around the lamb and 4 cups of hot water. Roast until the lamp develops a brown color crust and the rice absorbs the water completely.

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