Akis Petretzikis Greek lemon roast lamb and potatoes

We wanted a slow and low lamb dish for Easter – one that would take care of itself while we looked after our three year old and tried to watch the Palace match at the same time. This recipe was the one!

I served this with individual Greek salads and everything matched up so well. The lamb, being fatty, was helped along with the lemon and garlic providing some acidity and punch to cut through. The potatoes doing what potatoes do when left nice and large and cooked for a long time, they absorbed all the flavours including the rosemary. The salad just worked so add some freshness to everything. A perfect one pan recipe for Easter which I will do again!

Look at the colour of the lamb! Perfectly roasted on the outside and falling off the bone inside!

You can get the recipe on Akis’ website.

Akis Petretzikis quick Greek chicken gyro with homemade wedges and tzatziki sauce

Brilliant recipe! Fabulous marinade, really quick cooking time and delicious chicken at the end. Match is up with Akis’ homemade wedges and tzatziki and you’ve got a winner.

I love Akis’ recipes, they are so tasty and not that difficult.

Find the recipe here.

Akis Petretzikis pork souvlakia and tzatziki sauce

This might be an odd endorsement, but one of the things I love about Akis’ souvlakia recipe, is that pork never sticks to the BBQ!

This recipe imparts lovely flavour to the meat, and the onion almost starts to melt into the pork, as do the bits of rosemary. You can get the recipe here.

As you can see, I served mine up on a board with grilled halloumi, pita breads and some hummus.

In addition, we made fresh tzatziki sauce. It is so easy, and so much nicer than the stuff in the tubs. In the recipe, you use a tiny bit of garlic and olive oil, but I bought back a garlic infused oil from Crete, and it’s perfect for tzatziki. You can find Akis’ tzatziki sauce recipe here.