— FEATURED PRODUCT(S) — Buy Before You Read —

• 🍯 Authentic Greek Mountain Honey (Raw & Unfiltered) — the glaze that makes the crust
• 🫒 Sparta Gourmet Premiere EVOO — in the glaze and the roasting

Easter Sunday Lamb with Greek Mountain Honey Glaze and Wild Herbs

Easter Sunday in Greece begins before dawn. The lamb goes into the oven — or onto the spit — while the family is still in church clothes, still carrying the smell of incense and candle smoke. By the time the table is set and the wine is open, the whole neighborhood knows what's cooking.

This is that lamb. Oven-roasted, honey-glazed, built for a feast.

Why Honey on Lamb?

The combination of lamb and honey is ancient — older than any written recipe. Honey caramelizes against the heat of the oven, forming a lacquered crust that seals in the juices and adds a faint sweetness that balances the richness of the meat. Greek mountain honey, made from thyme and wildflowers, brings an herbal complexity that generic honey cannot replicate.

Use raw, unfiltered Greek mountain honey. The flavor is deeper, more aromatic, and it holds up to the heat of the oven without turning cloying.

Greek Easter Lamb Recipe — Serves 6–8

Ingredients

• 1 bone-in lamb leg, approximately 2.5kg
• 80ml Sparta Gourmet Premiere EVOO
• 3 tbsp raw Greek mountain honey
• 6 garlic cloves, halved
• 2 tbsp dried Greek oregano
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• Juice of 1 lemon
• 200ml dry white wine
• Salt and black pepper
• 1kg baby potatoes, halved

Method

1. Prepare the lamb: Using a small knife, make 12 deep incisions all over the lamb. Push a half garlic clove into each. Season generously all over with salt, pepper, and dried oregano.
2. Make the glaze: Whisk together the EVOO, honey, lemon juice, thyme, and rosemary. Rub two-thirds of this mixture all over the lamb. Reserve the rest for basting.
3. Rest: Leave the lamb at room temperature for at least 1 hour, or refrigerate overnight and bring to room temperature before roasting.
4. Roast: Preheat oven to 200°C (180°C fan). Place the lamb in a large roasting tin. Scatter the potatoes around it, toss with a little EVOO and salt. Pour the wine into the base of the tin. Roast for 30 minutes until the surface begins to color.
5. Slow roast: Reduce heat to 160°C. Cover tightly with foil. Roast for a further 2.5–3 hours, basting with the reserved glaze every 45 minutes, until the meat is completely tender and falling from the bone.
6. Finish: Remove foil for the final 20 minutes to caramelize the crust. Rest for 15 minutes before serving.

How to Serve It

Pull the meat apart at the table — it should require no knife. Serve with the roasting juices spooned over, a final drizzle of EVOO, and a bowl of thick Greek yogurt on the side. The potatoes, roasted in lamb fat and honey drippings, need nothing else.

This is the meal the fast was building toward. Make it count.