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Citrus-and-thyme polenta bundt cake

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Cauliflower, leek and almond brown-butter soup with potato puffs

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Roast three-bean salad

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Chicken stuffed under the skin

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Chicken stuffed under the skin

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Red pepper tarte tatin

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Red pepper tarte tatin

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Greek lamb two ways

Lamb recipes

Greek lamb two ways

4 hours and 10 minutes

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Greek lamb two ways

By Abigail Donnelly

Serves 8 each

Difficulty Easy

Prep Time 20 minutes

Cooking Time 4 hours and 10 minutes

Ingredients

Recipe 1:

About 2 kg free-range leg of lamb
3 t olive oil
12 potatoes, peeled and halved
4 cups beef stock
3 cups rosé wine
8 bay leaves
20 g rosemary
30 g sage
20 cloves garlic, peeled
Sea salt and freshly ground black pepper, to taste

Recipe 2:

About 2 kg free-range leg of lamb
6 celeriac bulbs, halved
30 g thyme
20 cloves garlic, peeled
6 cups beef stock
2 cups sherry or verjuice

Method

Preheat the oven to 160°C.

Rub the lamb with oil and sear all over in a hot pan.

Line a deep roasting pan with baking paper large enough to cover the lamb. Place the lamb in the pan and add the remaining ingredients. Bring the baking paper together and crunch to close. Roast for 4 hours.

Cook's note: You're going to want to make both versions of this Greek lamb!
Choose from these two insanely good takes on slow-cooked lamb, traditionally enjoyed by Greek families on Easter Sunday. Option 1: rosé wine, sage and potatoes. Option 2: sherry, thyme and celeriac. Both are beautifully tender and flavourful. It’s the choice that’s tough.

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