Greek Style Lamb Classic Roast

Greek food is a wonderful mix of oriental and European dishes, cooked using different methods with fresh ingredients, easy to make and delightful.

My Australian hometown is the second largest Greek-speaking city in the world and Greek food has been part of my life since childhood. I don't know how authentic our 'Greek Food' is after at least sixty years of maturing far from home, but it still tastes wonderful. Our weather is similar to Greece, and the foodstuffs favoured by Greek immigrants thrive in our Mediterranean climate.

This Greek style lamb uses lemon, oregano and oil for a fresh and flavoursome taste.

• Large leg of Lamb
• 1/2 cup of lemon juice
• 1 tablespoon oil
• 2-4 cloves of garlic, sliced into slivers
• 2 tablespoons of dried oregano
• 1 cup of white wine
• 6-8 large potatoes, peeled and quartered
• 2 large onions, chopped small
• salt and pepper

Preheat the oven to moderate.

Rub half of the lemon juice and the oil over the lamb. Sprinkle with ground pepper.

Make some deep cuts in the lamb with a sharp knife and and insert the garlic slivers and 2 teaspoons of oregano into the cuts.

Sprinkle another couple of teaspoons of oregano over the top of the lamb.

Place in a large roasting pan and roast for 30 minutes.

After 30 minutes, carefully add 1/4 cup of water, the wine and onions to the roasting dish.

Roast for a further 30 minutes

Toss the potatoes in the remaining lemon juice and oregano.

Add the potatoes and continue cooking for another 30 minutes, turning the potatoes occasionally.

If the pan juices become too thick, add more wine or water.

Let stand for 10 minutes and serve with potatoes and cooking juices.

The food of the Greek Islands, which stretch from the Turkish shore to the eastern Ionian Sea, is simple and packed with flavour.

Award-winning author , Aglaia Kremezi, presents over 150 recipes with fascinating historical and cultural notes.

The dishes she offers are as easy to prepare as they are wonderful to eat.

A Greek salad is basically a tomato salad made of sliced or chopped tomatoes with some cucumber, red onion, feta cheese, and kalamata olives, seasoned with salt, black pepper, oregano, and basil and dressed with olive oil.

Make sure your feta is a really nice, fresh lump and, if you can get your hands on lebanese cucumber, by all means use that - it will make your salad tastier.

I have not given measurements so you can add more or less of any ingredient depending on your own taste.

Use whatever you have to hand, chop tomatoes and cucumber roughly. Toss together.

Lamb Forequarter Classic Roast
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I can think of nothing better than sitting down to a dish of sweet roast lamb, crisp on the outside, tender and juicy on the inside