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Roast recipes

Five-rib sirloin roast

Christmas recipes

Five-rib sirloin roast

4 hours

Ultimate Sunday roast potatoes

Potato recipes

Ultimate Sunday roast potatoes

1 hour 10 minutes

Malaysian roast chicken

Chicken recipes

Malaysian roast chicken

1 hour

Whole roast duck

Duck recipes

Whole roast duck

2 hours

Butter-basted “rotisserie” chicken

Chicken recipes

Butter-basted “rotisserie” chicken

35 minutes

The crispiest ever roast potatoes

Christmas recipes

The crispiest ever roast potatoes

1 hour

LemonGold-glazed pork belly with pistachio granola

Pork recipes

LemonGold-glazed pork belly with pistachio granola

3 hours

Crispy roast porchetta with charred onion petals and thyme brown butter

Aliums

Crispy roast porchetta with charred onion petals and thyme brown butter

2 hours

Make-ahead gravy

Christmas recipes

Make-ahead gravy

30 minutes

Spatchcock bacon-and-Brussels sprout confetti turkey with gravy

Christmas recipes

Spatchcock bacon-and-Brussels sprout confetti turkey with gravy

1¾ hours

Chicken stuffed under the skin

Chicken recipes

Chicken stuffed under the skin

1 - 1 1⁄2 hours

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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