Greek Recipes

Greek and Cypriot recipes

Oregano and honey glazed lamb

Note: In Greece lambs are small and one can never buy just the leg, which is usually sold together with some of the ribs, so 2.5kg were barely enough for 4 people. In other countries where you can buy larger animals, that amount of meat will be too much for just for people, so adjust accordingly.

Oregano and honey glazed lamb

Oregano and honey glazed lamb


 for 4 people

  • 2.5 kg lamb (preferably leg)
  • 3 large cloves of garlic, crushed
  • 2 tbsp fresh oregano or thyme leaves, chopped, or 1 tbsp dried ones
  • 3 tbsp thyme honey, or other good quality honey
  • 1 glass of dry white wine
  • salt, pepper, olive oil


  1. In a large pot heat 3-4 tbsp of olive oil and slowly brown the meat from all sides. This will take approximately 20-30 minutes.
  2. Place meat pieces in a deep baking tray and smother well with the garlic, chopped oregano and fresh pepper. You can brush them with a little olive oil too. Pour the glass of wine in the tray and cover with foil so that you basically create a dutch oven (if you have one, use it).
  3. Bake the meat for 1 hr in a preheated 200oC oven. After the hour reduce the heat to 150 oC and bake for another hour. Check the meat and continue to roast the meat until it is very tender and falling off the bone. Times depend on how big your lamb pieces are, how naturally tough the meat is etc. Mine took three hours, yours might need 2.5, so be vigilant.
  4. Once the meat is done brush it with the honey and return to the oven for about 10 minutes until you get a nice golden crust. Be careful not to dry the meat.
  5. Serve hot and enjoy it with a nice glass of red wine (a Greek Xinomavro-Syrah blend, or an Australian Shiraz would go really well).

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