My Easter recipe: Greek-style marinated lamb

This is a delicious way to cook lamb with a distinctly Mediterranean feel. It’s super fresh, easy to prepare and would be perfect for Easter Sunday. I would serve it with pitta bread and chilli sauce. It pairs well with a chilled bottle of Sangiovese.

Serves 2

The lamb

– 2 lamb shanks

– 1-2 sprigs rosemary

– 1-2 sprigs oregano

– 1-2 sprigs mint

– 2 tbsp dried oregano

– 2 tbsp dried mint

– 1 tbsp smoked paprika

– ½ tbsp ground cumin

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– ½ tbsp ground coriander

– ½ tbsp Aleppo chilli powder

– 500ml lamb stock (or chicken stock)

– 1 small red onion, sliced

– 5 garlic cloves, sliced

– 1 lemon, sliced

– 1 tbsp Maldon salt

– 100ml olive oil

Tzatziki

– 250g Greek yogurt

– ½ large cucumber

– 2 garlic cloves

– 2 sprigs dill

– 2 sprigs mint

– salt and white pepper

– drizzle of extra virgin olive oil

Greek salad

– 200g vine cherry tomatoes

– ½ large cucumber

– ½ red pepper

– ½ small red onion

– 30g black olives

– 90-100g feta cheese

– pinch dried oregano

– 1 tbsp poppy seeds

– salt and white pepper

– 1 lemon

– splash sherry vinegar

– large glug of extra virgin olive oil

Slice the red onion, lemon and garlic, roughly chop the herbs, salt and pepper, and then mix in a bowl with the olive oil.