Easter feast

Lamb is traditionally served on Easter Sunday. Angela Day shares different ways to serve up your mains

Greek Lamb Kebabs With Tzatzaki MARINADE

80ml olive oil

15ml coriander seeds, crushed

10ml lemon rind

80ml lemon juice

10ml dried oregano

125ml dry white wine

2 cloves of garlic, crushed

2 fresh bay leaves salt and black pepper

1kg boned leg of lamb, cut into 2cm cubes 10-12 wooden skewers, soaked pita breads, to serve

Combine all the ingredients and mix well. Add the lamb cubes and marinate in the fridge overnight.

When ready to cook, drain the lamb from the marinade and thread on to skewers. Cook over hot coals for about 10 minutes or under a preheated grill, turning and basting occasionally.

Allow to rest for 5 minutes before serving. Serve in pita with tzatziki.

TZATZIKI:

½ cucumber, peeled, seeded and grated 10ml white wine vinegar

175ml Greek yoghurt

5ml crushed garlic

15ml chopped fresh mint salt and pepper

Sprinkle the cucumber with vinegar and place in a clean tea towel. Turn both ends to squeeze out as much liquid as possible. Mix the cucumber with the remaining ingredients and season.