Replace your Sunday roast with this lovely Greek ... lamb. Season well and sprinkle over the cinnamon. Cover tightly with silver foil. Place into the oven then turn the oven down to 170C. Leave to ...

This Greek-inspired one-pot dinner slow cooks lamb neck until tender in a stew of olives, oregano and cinnamon. Orzo is added at the end and cooked in the richly flavoured juices. Serve topped ...

4. Slice the lamb thickly or pull apart into chunks. Spoon the pan juices over the lamb and potatoes. Serve with the roast garlic. Cook's note: Only 20 minutes, then the lamb takes care of itself. I ...

Peel and slice the onions. Peel and grate the garlic and the ginger. Heat the olive oil in a large heavy based frying pan over a high heat. When the oil starts to shimmer, reduce the heat to ...

When it comes to comfort food with a Mediterranean twist, Greek-style lamb shanks take center stage. These tender cuts of lamb, slow-cooked in a flavorful blend of Greek salad dressing and ...

classic Greek dish of lamb and potatoes. In Georgina Hayden's authentic recipe the lamb is marinated overnight, then wrapped in baking paper with potatoes, onions and herbs and slow-roasted until ...

Warning: this is the best slow-cooked lamb you will ever have ... So, while you’re stuck at home for hours on end, give my family’s Greek Easter roast Lamb recipe a go. I reckon it’s the best you’ll ...

A slow-cooked leg of lamb will take about six hours to cook. If it's ready before you want to serve it, leave it at room temperature for about an hour or two, then crank up the oven heat and cook ...

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 ...

Seal the foil bag tightly. 4. Put the lamb in the oven and immediately reduce the temperature to 160°C/140°C fan oven/gas mark 3. Cook for two hours or until the lamb is meltingly tender. Stir in the ...

I grew up on a farm and we always had beef and lamb from the farm and my mother would make wonderful dishes with fresh ingredients from her garden. She was a wonderful cook and baker and taught me ...