Greek lamb with potato salad.

The Greeks celebrate Easter with special breads, biscuits and meats are cooked and served and eaten with gusto. Lamb is an integral part of a traditional Greek Easter feast. While a whole lamb might be more traditional when catering for large family gatherings, use a butterflied leg of lamb, marinated overnight and roasted over a charcoal barbecue or in a barbecue with a hood to get a near-authentic flavour.
Serve with Greek Potato Salad and Tzatziki.

Ingredients 

• 2 large lemons
• leaves from 1 large sprig fresh rosemary, chopped
• 1 bunch oregano, chopped
• 3 bay leaves, chopped
• 4 tbs sea salt
• freshly ground black pepper
• 6 cloves garlic, peeled and crushed
• 1/4 cup olive oil
• 1/2 cup almond meal
• 4 tbs seeded mustard
• 2kg leg of lamb, butterflied

Method

1. Zest and juice the lemons.
2. Place zest into a food processor or mortar with the herbs, garlic, salt, pepper and two tablespoons of the oil and process.
3. Add almond meal, mustard, lemon juice and the remainder of the oil, and mix to a paste.
4. Rub into the leg of lamb and leave for at least two hours, but preferably overnight.
5. Bring lamb to room temperature before cooking.
6. Preheat the barbecue to approximately 230 degrees; if using a Weber, cook using the indirect method, i.e. with the charcoal beads to the sides. 
7. Place the lamb on the barbecue and roast for 25 minutes, turning once. Reduce the heat to approximately 180 degrees and cook for a further 30 minutes, turning once more.
8. Remove from heat, wrap in foil, and stand for 20 minutes before serving.

Greek potato salad

Ingredients

• 1 kg unpeeled red potatoes, scrubbed and cut into 1-inch chunks
• 1 cup seedless cucumber, diced
• ½ cup red onion, finely diced
• ¼ cup freshly squeezed lemon juice
• ¼ cup Extra Virgin Olive Oil
• 1 clove garlic, minced
• 1 tablespoon fresh dill, roughly chopped, plus more for serving
• 1 tablespoon fresh oregano, roughly chopped, plus more for serving
  
• sea salt and black pepper, to taste

​Method

1. Place the potatoes in a medium saucepan and cover with water. Season generously with salt and bring to a boil. Cook until the potatoes are fork tender, about 12-15 minutes. Drain and cool.
2. Meanwhile whisk together the olive oil, lemon juice, garlic and fresh herbs. Salt and pepper, to taste.
3. Once the potatoes are cooled, add the potatoes, cucumber and red onion to a large serving bowl. Toss with the dressing. Serve immediately at room temperature or refrigerate and served chilled. Top with fresh herbs when serving.

 
      Note: other varieties of potatoes will also work.