Easter Lamb with Feta and Cranberries Recipe

(7 ratings)

Preparation Time20 mins
Cooking Time2 hours 15 mins
Total Time2 hours 35 mins
Nutrition Per PortionRDA
Calories452 Kcal23%
Fat25 g36%
Saturated Fat11 g55%
Carbohydrates4 g2%

This Easter lamb with feta and cranberries is a flavour-packed centerpiece that is perfect for Springtime Sunday lunches. The fruity feta stuffing adds a kick of sweet and salt that balances so well. We’ve used a boned-out leg of lamb for our Easter lamb, which makes carving so much easier, and reduces waste. This flavour-packed roast is easy to cook but is so impressive, and makes a nice change from a classic leg of lamb. You can prepare and stuff this Easter lamb in advance, then all you need to do on the day is pop it in the oven!


  1. Heat the oil in a pan then cook the onion for 10 mins until just soft. Add the garlic then cook for a few mins, then transfer to a mixing bowl. Halve the preserved lemons, scoop out the flesh and discard then finely chop. Add the cranberries, feta, mint and egg with plenty of freshly ground black pepper. You won’t need salt as the feta is salty on its own.
  2. Open out the leg of lamb, skin-side down, then spread over the stuffing, pushing it into the cavities. Now tie it up with butcher’s string. You can leave it in the fridge overnight at this point. Heat the oven to 200C. Put the lamb in a roasting tin, double-lined with foil, then roast for 30 mins. Reduce the oven to 180C and roast for a further 1 hr 45 mins for just-pink lamb. Serve with lemon wedges and seasonal vegetables.


  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 3 preserved lemons
  • 30g dried cranberries
  • 100g feta, crumbled
  • 1tbsp dried mint
  • 1 free-range egg yolk
  • 1 butterflied leg of lamb, around 2kg
  • lemon wedges, to serve
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.