Christos Anesti!

Add a bit of Greek culture to your traditional easter dish and try this desert to cleanse your taste buds.

Greek Lamb with Rice & Fresh Herb Stuffing

Preparation: 20 minutes

Cooking Time: 105 minutes

Ingredients:

- 2 1kg legs of lamb, with string removed

- 250ml of beef stock

- 125ml of olive oil

- 60ml of fresh lemon juice

- 2 springs fresh rosemary, leaves picked

- 1 tablespoon of dried Greek oregano

- pinch of salt and pepper

Ingredients for rich & fresh herb stuffing:

- 1 tablespoons of olive oil

- 1 large brown onion, halved, finely chopped

- 2 garlic cloves, crushed

- 220g of medium-grain white rice

- 250ml of beef stock

- 1/4 cup finely chopped fresh dill

- 2 tablespoons finely chopped fresh dill

- 1 tablespoon of finely chopped fresh mint

- pinch of salt and pepper

Method:

1. To make the stuffing, heat the oil in a large frying pan over medium heat. Add onion and garlic and cook, stirring, for 5 mintues or until onion softens. Add rice and stock adn bring to a gentle simmer. Simmer for 5-10 minutes or until all the liquid is absorbed. Remove from heat. Add the parsley, dill and mint, and season with salt and pepper.

2. Preheat oven 180 degrees celcius. Place 1 lamb leg on a lcean surface. Cut a deeper slit in the meat where the bone has been removed (don't cut all the way through). Spread half the stuffing down the centre of the lamb leg. Fold over to enclose the stuffing. Use unwaxed white kitchen string to tie at 2cm intervals. Repeat with the remaining lamb leg and stuffing.

3. Place the lamb legs in a large roasting pan. Drizzle with stock, oil and lemon juice and sprinkle with rosemary and oregano. Season with salt and pepper. Roast in oven for 1 1/2 hours or until lamb is cooked through and rice is tender. Remove from oven. cover with foil and set aside for 10 minutes to rest. Slice the lamb across the grain and serve immeadiately.

Tsourekia

Preparation Time: 45 minutes
Cooking Time: 50 minutes
Ingredients:
- 80ml of wter
- 1/2 teaspoon of caraway seeds
- 250g of butter, melted
- 215g of caster sugar
- 375ml of warm milk
- 4 eggs, lightly whisked
- pinch of salt
- 1 1/2 tablespoons of dried yeast
- 9 cups of self-raising flour
- 1/2 teaspoon of ground allspice
- olive oil, to grease
- 2 coloured Greek Easter eggs
- 25g of flkaed almonds
- butter, to serve

Ingredients for Glaze:
- 2 tablespoons of milk
- 1 egg yolk

Method:
1. Place water and caraway seeds in a saucepan over medium heat and simmer for 2 mintues. Set aside for 10 minutes to cool and develop the flavours.
2. Combine the melted butter, sugar and warm milk in a large bowl. Gradually whisk in the egg and salt until combined. Add the caraway mixture and stir until well combined.
3. Combine yeast and remianing milk in a bowl and stir until yeast dissolves. Add the yeast mixture to the butter mixture and stir to combine. Gradually add the flour and allspice. Use a wooden spoon to stir until combined, then use your hands to bring dough together in the bowl.
4. Turn the dough onto a lightly floured surface and knead for 15 minutes or until smooth and elastic. Brush a large bowl lightly with oil to grease. Place the dough in the bowl and turn to coat in oil. Cover with a damp tea towl and set aside in a warm, draught-free place to cool for 2 hours or until dough doubles in size.
5. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 15 minutes or until smooth. Set aside for 10 minutes to rest.
6. Brush 2 baking trays with oil to lightly grease. Divide the dough into 6 equal portions and roll each portion into a 40cm long log. Place 3 dough portions and roll each portion side by side on a prepared tray and plait. Tuck ends under the loaf. Repeat with remaining dough to make another loaf.
7. Cover loaves with a damp tea towel. Set aside in a warm, draught-free place for 1 hour or until almost double in size.
8. Meanwhile, to make the glaze, whisk together the milk and egg yolk in a bowl.
9. Preheat oven to 180 degrees ceclius. Brush the tops of the loaves with glaze. Press 1 coloured egg into the top of each loaf so that only half the egg is exposed.
10. Sprinkle with almonds. Bake in over for 45-50 minutes or until bread is golden and loave sounds hollow when tapped on bases. Serve with butter.