The week following up to Easter was always very eventful. My mother use to sing in the church choir and we would attend mass for most of the holy week. On Maundy Thursday, my siblings and I would colour and decorate eggs to crack open before breaking our fast on Easter Sunday. It was also a busy time in the kitchen with my mother and grandmother preparing classics like; kaaki maamoul, sfiha, kubbeh, stuffed grape leaves, for Easter Sunday’s big feast.

tanya mom

Easter Sunday was always so lively with extended family and friends filling my parents home.  The table was always generous and full of deliciousness, but Easter lunch was never complete without mom’s roasted leg of Lamb, which had been cooked in wine for 6 hours. I can still remember the incredible smell that filled the house of it roasting in the oven. When it was ready to serve, the tender pieces of lamb would slide right off the bone like melted butter. My mother found the recipe in a magazine years ago and although the clipping was falling apart, she had it memorized and never really needed it.

Lamb is an important meal at Easter, representing Jesus in relation to his death to that of a lamb, sacrificed on the first Passover. Also, Jesus is usually referred to as “The Lamb of God” and Lamb has been an essential part of the traditional Easter feast for centuries.

This is my favorite roasted lamb recipe. Try it and me know what you think!

Preperation Time

  • 20 minutes 

Cooking Time

  • 5 – 6 hours


  •  6-8 pax


  • 1 leg of lamb (approx. 3kg)
  • 6 medium onions quartered
  • 6 carrots cut into chunks
  • 1 large whole head of garlic (peeled)
  • 6 bay leaves
  • 1 bunch fresh thyme or 2 tbsp dried thyme
  • 1 tbsp Salt
  • 1 tsp pepper
  • 1-2 bottle of dry white wine
  • 1 can whole tomatoes
  • 500gm baby potatoes


  • Preheat oven to 425F / 220C.
  • In a roasting tin, place leg of lamb over carrots, onions, garlic cloves, bay leaves, thyme and roast uncovered fro 30 minutes.
  • Remove from the oven and generously add salt and pepper.
  • Return to the oven again, uncovered and roast for 30 minutes.
  • Remove again and reduce the heat to 350F.
  • Add 1-2 bottles of wine, seal and cover well with aluminum foil and roast for 3 hours.
  • Add potatoes and can of tomatoes, cover well and continue to cook for 1-2 hours, until potatoes are tender.
  • Remove from oven and allow to rest for 10 minutes before serving.
  • The bone should easily fall of the lamb.

leg of lamb


Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.

She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.

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