Greek Feast- Marinated Lamb

I went home for Easter weekend, and of course, Mom treated us to a feast. Saturday evening will be the focus of this post. If you aren’t familiar with leg of lamb, get familiar- this recipe may be one of my favorite family suppers. The lamb is bursting with flavor and requires minimal effort or ingredients. It is served with potatoes and cucumber salad- the perfect salty, tangy, crunchy balance. All the recipes are below. Seriously, go try them all. Soon. Like tonight.

Greek Marinated Lamb


  • Leg of lamb
  • Fresh mint, minced (Mom suggests 1/2 cup)
  • Fresh rosemary, minced (Mom suggests 1/2 cup)
  • Lemon juice and zest
  • Minced garlic
  • Salt and pepper


  1. Butterfly the leg of lamb so it rests flat.
  2. Smother lamb in ingredients. Place in a Ziploc bag, and refrigerate overnight
  3. When ready to cook, remove from fridge and let sit at room temp until no longer cold
  4. Preheat half the grill on medium-high heat. Using indirect heat, cook the lamb 10-13 minutes a side (depending on thickness)
  5. Remove from grill and let rest for at least 15 minutes
  6. Slice against the grain

Greek Cucumber Salad


  • 1 cucumber, unpeeled, seeded, and sliced 1/4-inch thick
  • 1 pint cherry or grape tomatoes, halved
  • 1/4 red onion, minced
  • 1/2 pound feta cheese, 1/2-inch diced (not crumbled)
  • 1/2 cup kalamata olives, pitted
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup good red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil


  1. Place the cucumber, tomatoes and red onion in a large bowl.
  2. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables.
  3. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Greek Potatoes


  • Russet potatoes, cut into large wedges
  • Juice of 1 lemon
  • Garlic, minced (to taste- we went with about 5 cloves)
  • Salt and pepper
  • Pinch paprika
  • 1/2 cup olive oil


  1. Preheat oven to 350 degrees
  2. Spray a 9×13 pan lightly with cooking spray
  3. Add potatoes
  4. Toss with all other ingredients.
  5. Cover and cook 45 minutes – 1 hour
  6. Uncover and cook for an additional 30 – 45 minutes, or until slightly browned and crisped.

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