Out & About Spring 2018

FOOD & DRINK - FOOD NEWS

Let the

SUNSHINE in

As the warmer weather sets in and we are continually reminded of the health benefits of Mediterranean cuisine, HILARY SCOTT shows you how to serve up an Easter or spring feast, Greek-style

I f you want to see spectacular Easter celebrations, Greece is the place. The Easter week is the biggest holiday of the year and the food and traditions outdo even Christmas. In fact, be careful about dates as the Greek Easter falls on a different date from Easter in the UK because we use the Gregorian calendar, whereas orthodox churches, like those in Greece, use the Julian calendar. So, while Easter falls on April 1 in the UK this year, in Greece it’s a week later on April 8. When Greeks greet each other at Easter they say Christos anesti (Christ has risen) and the reply is alithos anesti (truly he is risen). But what do the Greeks eat at Easter? What else but lamb? Here is how to recreate a typical Greek Easter or spring feast – and it couldn’t be easier.

Easy Greek Roast Lamb Serves 8

1 large leg of lamb, about 3kg 6 garlic cloves 1 bunch oregano Zest and juice 1 lemon 6 tbsp olive oil 1½ kg new potatoes 400g can chopped tomatoes Large handful Kalamata or other olives

1 Heat oven to 240C/fan 220C/gas 9. In a pestle and mortar, pound the garlic, half the oregano, lemon zest and a pinch of salt. Add lemon juice and a drizzle of olive oil. Pierce the lamb all over with a knife, then push in the paste. 2 Put the potatoes into a large roasting tin, then toss in remaining olive oil and any remaining herb paste. Top with the lamb and roast for 20 minutes. Reduce oven to 180C/fan 160C/gas 4. Roast for 1 hour 30minutes for medium-done lamb, basting twice with the juices and toss the potatoes.

3 When the lamb is done, remove from the tin and let it rest. Scatter remaining oregano in with the potatoes, take from the tin and keep warm. 4 Place the roasting tin over the hob, add the canned tomatoes and olives to the pan juices, then simmer for a few minutes. Serve.

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