It is a Greek tradition at Easter to spit-roast a lamb outside before the big feast. Here’s an easy way to enjoy the flavor of lamb without roasting it on an open fire outdoors. Serves 10.

Ingredients >
2 heads garlic, minced or pressed
3 cups red wine
2 cups lemon juice
3 tablespoons oregano
Kosher salt and pepper
1 cup Dijon mustard
1/2 cup clarified butter
1/2 cup butter
8 pounds leg of lamb
2 carrots, chopped roughly
1 onion, chopped
2 stalks celery, chopped
1 tablespoon roux
2 rosemary sprigs

Method >
Pulverize pressed garlic with a mortar and pestle then combine in a bowl with mustard and lemon juice. Mix well. Trim extra fat from lamb, add salt and pepper and rub with garlic mixture. In a roasting pan, saute carrots, celery and onions with butter until soft; then sear lamb and place in a 350 degree oven for about 1 and 1/2 hours or until desired temperature. Remove lamb from roasting pan and allow to rest 15 minutes before carving. Deglaze roasting pan with red wine and strain juices and drippings into a sauce pan with rosemary. Add roux to sauce and whisk over medium heat until sauce thickens. Serve lamb drizzled with sauce and vegetables on the side.