This recipe is in honor of orthodox Easter, which is always celebrated with lamb in Greece and Bulgaria. Easter is a very sacred and significant holiday celebrated throughout the world. As tradition, on Holy Saturday, we marinade and prepare the lamb for the next day. We usually roast a lamb or a baby goat (the meat is a lot more tender) while family and friends gather around and drink wine during the day on Sunday. Other families only roast legs of the lamb… Really depends on the size of the party, but it isn’t Easter if there is no lamb! This is a super simple recipe and the marinade is delicious. The meat is extremely tender and falls off the bone. I assure you, everyone will be licking their fingers and going back for seconds!
Roasted Goat With Baby Potatoes
- 1 leg of goat or lamb
For The Marinade:
- 1 tbsp butter, melted
- 2 garlic cloves, minced
- 1 tsp paprika
- 1 tbsp tamari
- 1 tbsp mustard
- 1 glass dry white wine
- 1 cup warm water
- STEP 1. Preheat oven to 400 F.
- STEP 2. Place the lamb in a baking dish. In a mixing bowl, combine the butter, garlic, paprika, tamari, and mustard. Mix well and massage onto the meat evenly.
- STEP 3. Add one glass of white wine and one glass of water in the baking dish. Cover with foil and bake for 2.5 hours on 400 F covered.
- STEP 4. Uncover the meat and bake for another 15 minutes on each side so it gets a nice golden color.
Roasted Baby Potatoes
- 1 small bag of baby potatoes
- 1 tbsp ghee or grass fed butter
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1 tbsp dill, chopped
- 1-2 garlic cloves, minced
- STEP 1. Place the potatoes in a non-stick pot. Cover with enough warm just to cover the potatoes and add the salt, butter and olive oil.
- STEP 2. Bring to a boil and cook until the water almost evaporates around 15-20 minutes. As soon as it gets to this point, sauté the potatoes until golden brown.
- STEP 3. Add the chopped dill and garlic. Turn off heat and serve together with lamb!