<p>Dip pitta into whipped feta with cumin, and warm split peas with lemon-pickled onions and capers served alongside Georgina's harissa &amp; saffron-braised fennel. Oregano-marinated lamb shanks are slow-roasted until juicy and soft on top of crushed Cyprus potatoes, red onions and tomatoes with warming coriander seeds, served with a sharp, herby Kalamata olive and radish salad. For dessert, one of Georgina's "favourite cakes of all time", portokalopita, a baked shredded filo and orange custard cake, is drenched in orange and cinnamon syrup with a dollop of vanilla-flecked Greek yoghurt on the side.</p>

Slow-Roasted Lamb Kleftiko

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Georgina is a food writer, cook and presenter whose Greek Cypriot grandparents inspired her love of cooking, and went on to work on Jamie Oliver’s food team for 12 years. She writes for Delicious, Waitrose Magazine and The Telegraph, and features on Channel 4’s Sunday Brunch and BBC’s Saturday Kitchen. Georgina has written three books: Stirring Slowly, Taverna and most recently Nistisima, a collection of vegan Mediterranean recipes released in spring 2022.

Slow-Roasted Lamb Kleftiko
by
Georgina Hayden

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Slow-Roasted Lamb KleftikobyGeorgina Hayden

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Slow-Roasted Lamb Kleftiko
by
Georgina Hayden