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Arni Souvlas

Serves 4 to 6 Entree meat, Easter

Arni Souvlas

Arni Souvlas is a centerpiece dish gracing Greek Easter tables, prepared with a sense of intuition passed down through generations. Typically cooked on a spit over glowing coals, this home version captures the essence of that tradition, allowing you to bring the flavors of Greece to your kitchen without the need for an outdoor feast. The olive oil flows generously, the salt is instinctual, and lemons are always on standby, ready to lend their bright acidity.

The result is a succulent lamb, imbued with the earthy warmth of oregano and the aromatic embrace of garlic. Each bite is a harmonious balance of tender meat, tangy lemon, and the subtle peppery heat, inviting you to savor a taste that is both robust and comforting. This dish is an ode to simplicity, where quality ingredients and age-old techniques create a meal that needs no embellishment.

Ingredients

  • 2 kgwhole lamb — on the spit
  • 100 mlolive oil
  • 4lemons — juiced
  • 3 tbspdried oregano
  • 8 clovesgarlic
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the lamb. Rinse the 2 kg whole lamb under cold water and pat it dry with paper towels. Using a sharp knife, make small incisions all over the lamb. Peel and slice 8 cloves of garlic, then insert the slices into the incisions. This will infuse the meat with a deep garlic flavor as it cooks.
  2. In a small bowl, combine 3 tablespoons of dried oregano, fine sea salt, and black pepper to taste. Rub this mixture generously over the entire surface of the lamb, ensuring it gets into all the incisions. Squeeze the juice of 4 lemons over the lamb, letting the acidity tenderize the meat and enhance the flavors.
  3. Heat 100 ml of olive oil in a large roasting pan over medium-high heat. Once the oil is shimmering, place the lamb in the pan. Brown the lamb on all sides, turning it carefully with tongs, until it develops a deep, golden-brown crust. This step is crucial for sealing in the juices and adding a rich flavor to the meat.
  4. Once the lamb is browned, reduce the heat to low. Cover the roasting pan with a lid or aluminum foil to trap the steam. Allow the lamb to braise slowly in its own juices, checking occasionally to ensure it remains moist. The lamb is done when it is tender and the meat easily pulls away from the bone, which can take several hours depending on the size of the lamb.
  5. As the lamb nears doneness, taste the juices in the pan and adjust the seasoning with more salt and pepper if needed. The flavors should be well-balanced, with the brightness of the lemon complementing the savory notes of the garlic and oregano.
  6. Once the lamb is tender and flavorful, remove it from the pan and let it rest for a few minutes before carving. Serve the Arni Souvlas with your choice of potatoes, rice, or fresh bread to soak up the delicious juices. The lamb should be succulent and aromatic, a true centerpiece for any meal.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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