Slow-roasted suckling (milk-fed) lamb shoulder with pomegranate molasses and herbs, potatoes, shallots and dried mulberries

Αρνάκι γάλακτος χεράκι στο φούρνο με πετιμέζι ροδιού και μυρωδικά, πατάτες, εσαλότ/ασκαλώνια και αποξηραμένα λευκά μούρα

Apr 18, 2025

∙ Paid

Greek Easter simply isn't complete without lamb, a celebration meat as I like to call it. I’ll admit, I’ve never been a huge fan of its flavor, but whenever Easter comes around, I always look forward to eating it, and greedily at that. Back home in Athens, we traditionally roast it on a spit, an all-day event that brings family and friends together, and here in the Netherlands, where Easter often feels a little quieter, I prepare it in the oven instead.

Oven-roasted lamb might just be my favorite way to enjoy it. There’s something so comforting about the slow roast and the house gradually filling with warm, savory aromas that hint at the meal to come.

If you’ve been following along for a while, you may have made my Greek leg of lamb with potatoes, a classic Sunday fare, quick, simple and always satisfying. Or maybe you've tried my herb-scented, slow-roasted lamb shoulder with potatoes, tender enough to fall apart under your fork, incredibly juicy with a gloriously golden crispy skin. I’ve also shared a spice-rubbed version, marinated overnight and cooked low and slow until impossibly luscious. Any of these would shine on your Easter table.

This year, though, I’m bringing something that’s a little different—suckling lamb, or milk-fed lamb. In Greece, it's a beloved choice for special occasions. Delicate and mild in flavor, this young lamb, no older than three and a half months, is prized for its tender texture. Of course, if you prefer a more mature lamb, that works wonderfully too.

I usually gravitate towards the shoulder rather than the leg. It’s richer, with a more robust taste thanks to its higher fat content, and nearly impossible to mess up. The fat keeps it juicy and flavorful, especially when cooked low and slow and it just gets better the longer it roasts.

You also got to love a one-pan feast, right? This dish brings everything together—lamb, potatoes, shallots—roasting all at once. While it cooks, you can focus on the rest of the meal and prepare a crisp salad, tzatziki or some easy homemade tyropites or pastourmadopites, preferably fried since there will be no oven-space to bake anything other than the lamb.

The flavor profile is vibrant and layered with the tangy pomegranate molasses and lemon bringing brightness, while the lamb delivers its signature richness. The warming spices, the sweet, dried mulberries and the mellow shallots round out the dish, with the buttery, creamy potatoes and fragrant, woody herbs adding a rustic, earthy finish.

It’s a dish that perfectly bridges the seasons. Ideal for those early-spring Easters, like this year, when the chill of winter still lingers in the air.

Enjoy and have a Happy Easter!

Καλό Πάσχα!!

And here are more recipes for your Easter table!

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