LAMB SOUVLAKI WITH ZUCCHINI TZATZIKI

December 30, 2016 Cle-ann

I have so many zucchini coming from the veggie patch, I try to think of new ways to use them up, this one's a little twist on a Greek classic. It features the flavours I grew up with, Greek oregano, lemon juice and olive oil. The Greek Holy Trinity of cooking. So if you try just one of my recipes, make sure it’s this one! Try serving this with a Australian Pinot Noir or a crisp icey rosé - Opa!

STUFFED LAMB BACKSTRAP DINNER FOR TWO

December 15, 2015 Cle-ann

Date & Apricot Stuffed Lamb Backstrap w Tomato, Almond Salad. Recipe and styling by Cle-ann, photo by Hugh Adams. — Date & Apricot Stuffed Lamb Backstrap w Tomato, Almond Salad. Recipe and styling by Cle-ann, photo by Hugh Adams.

Two lamb backstraps are incredibly generous for two, but once you taste it you will thank me for not sharing (and leftovers)! Nothing but loving looks while enjoying this one - it's a super sexy combination of flavours. Serve this fragrant fruity dish with a nice drop of red, any medium-bodied red will do. Your welcome ♡

Melt-In-Your Mouth Slow Roasted Lamb

January 9, 2014 Cle-ann

The Best Greek Slow Roasted BBQ Lamb Shoulder, Recipe, Styling, Photo by Cle-ann

Kicking off this year with this amazing recipe! It's my birthday this weekend, and we are having a BBQ to celebrate, and this recipe is a celebration of its own!

I love lamb, and this is one of my favourite ways of eating it, melt-in-your mouth slow-roasted lamb! The meat from the shoulder is sweet to taste and great for long slow cooking, which helps melt the fat and softens the connective tissue. This dish can be made for a cold winter night or on a sunny warm afternoon. Leftovers are fantastic for sandwiches or even tossed through a salad. I often serve it with roasted vegetables during winter, but tend to keep it a little lighter in summer by serving it with a good salad, e.g. fetta and tzatziki!