Easter recipes

Slow-roasted Greek-style lamb with radish and mint tzatziki

Preheat the oven to gas 3, 170°C, fan 150°C. Trim the fat off a 2kg leg of lamb and put the lamb in a large roasting tin. Rub all over with 2 tablespoons extra-virgin olive oil.
Chop 5 garlic cloves and 1 anchovy, then zest and juice 2 lemons. In a small bowl, combine the garlic, anchovy and lemon zest. Make slits all over the lamb and stuff with the garlic mixture. Drizzle or squeeze over the lemon juice, then scatter with 2 tablespoons dried oregano and 2 teaspoons ground cinnamon and season well. Cover with foil and roast for 4 hours.
Remove the foil and increase the heat to gas 7, 220°C, fan 200°C. Cook the lamb for a further 25 minutes, or until browned. Remove from the oven, cover with foil and leave to rest for 20-35 minutes. Now's a good time to cook any veg sides.
Meanwhile, make the tzatziki. Roughly chop 8 radishes and 2 tablespoons fresh mint. Then finely chop half a garlic clove. Add these all to a small bowl with 300g Greek yogurt, season well and mix. Set aside until needed.
Transfer the lamb to a serving platter and carve into thick slices. Serve with the tzatziki and veg sides.