Ingredients

Oregano and chives, to garnish

Lemon wedges, to serve

Greek Lamb Shoulder

3 red onions, quartered

2 lemons, quartered

12 garlic cloves, halved

2kg Bone-in Lamb Shoulder

1 tbs olive oil

Finely grated zest and juice of 1 lemon

2 tbs dried oregano

250ml chicken stock

250m dry white wine

Lemon Potatoes

1kg red potatoes

2 lemons, quartered

2 tbs olive oil

¼ cup rosemary sprigs

1 tbs soy sauce

Dolmades

250g beef mince

125g medium grain rice

½ small leek, finely chopped

3 spring onions, finely chopped

2 garlic cloves, crushed

¼ cup finely chopped flat leaf parsley

2 tsp dried oregano

1 tsp paprika

250ml chicken stock

100g vine leaves in brine, rinsed, stems trimmed

Juice of 2 lemons

50g butter, chopped

Pickled onion

250ml red wine vinegar

2 tbs caster

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