Slow-cooked Greek Easter lamb with lemons, olives & bay
This authentic dish of meltingly tender leg of lamb is roasted with garlic, lemon and potatoes for an irresistible Sunday lunch centrepiece
Tahini & lemon sauce
Serves 6
Easy
Prep:
plus chilling, no cook
This thick and creamy Greek sauce is almost like a dip – serve with slow-cooked meats, roasted vegetables or chunks of bread for dipping
Skip to ingredients
- 1-2 plump garlic cloves
- 3 tbsp tahini paste
- 1 lemonjuiced, plus extra to taste
- pinch of paprikato garnish
- 1 tbsp olive oil(optional)
Nutrition: per serving
- kcal50
- fat4g
- saturates1g
- carbs0.3g
- sugars0.2glow
- fibre1g
- protein2g
- salt0g
Method
step 1
Crush the garlic with a good pinch of sea salt using a pestle and mortar or garlic press. Mix in the tahini paste with a balloon whisk.
step 2
Keep whisking as you slowly mix in the lemon juice – the tahini will lighten in colour and thicken. Taste it and, if you are happy, loosen slightly with a few tsp of water. If you prefer it more tangy, beat in more lemon juice. Cover and chill for 30 mins-1 hr. When ready to serve, sprinkle with paprika and drizzle with oil, if you like.
