Okay..this is my tried and tested Easter lamb recipe. It's been tried and tested on so many people and there is never any left!! Greek Easter falls on the 18th April this year if anyone is interested by the way...

Christos Anesti!!!..(That means Christ is Risen..traditional Easter Monday greeting...)

GREEK LAMB

You need a leg of lamb boned out. No need to tie it or anything like that.

also
about 4 glasses white wine (drink the rest...)
juice of 2 whole lemons or 3 if you like it zesty
good virgin olive oil
pinch dried oregano
chopped garlic (optional)

THE DAY BEFORE

Put the lamb in a deep baking dish. Pour over the wine and lemon juice and a good splurge of olive oil. Sprinkle on the oregano. You can sprinkle over chopped garlic too if you wish.
Cover with foil and leave overnight in the fridge. Turn over once or twice.

NEXT DAY (start early)

Leave the foil on, making sure that it's quite well sealed.
Put in the oven at Gas 9 for 15 minutes then turn down to Gas 2.
Go back to bed for a while.

After about 4 hours check it and turn the heat up to 5 to cook it through.

About half an hour before it's done take the foil off and pour off all the juices ( use them to make a sauce to mop up with bread)

Pop the lamb back in the oven to brown. Turn the heat to about 7 so the edges start to char a little. Brush with olive oil and lemon as you take it out of the oven. You can sprinkle it with chopped fresh coriander at this point if you like. Cut it into chunks and then serve with roast potatoes and a HUGE salad.

I hope you like this - it always seems to get eaten very very quickly.

Have fun!

Lisa
xx

Avgolemono Sauce

3 large egg yolks
3 fl oz90 ml starined fresh lemon juice
8flo oz/250 ml strained hot stock (from the dish the sauce will accompany usually)

Whisk the yolks, using a hand whisk or a beater for about 2 minutes or until pale and frothy. Slowly add the lemon juice and whisk for 1 minute longer.
Add one third of the broth in a steady stream, whisking steadily then quickly whisk in the remainder.

Warm over a very gentle heat until the sauce coats the back of a spoon.
DO NOT BOIL!!! or scrambled eggs you will have!

GOOD LUCK AND HAPPY EASTER!!

PS...If anybody wants any greek recipes at all please feel free to ask. Email me at Cookwitch@aol.com