Pasticcio

This'll put hairs on your chest.  A Pasticcio is essentially a greek version of an Italian meat and pasta bake.  The pasta is mixed with a ragu made from minced lamb, onions, garlic and tomatoes, and seasoned with ground cinnamon (not too much) and dried oregano.  Once thick and reduced, mix the sauce with cooked pasta - a chunky variety such as rigatoni is good, then top with a cheesy, nutmeggy white sauce and parmesan and baked until set and bubbly-brown on top.  The cinnamon gives it a really different flavour and is what edges it a couple of countries to the right from Italy to Greece - a moussaka lasagne, if you like.  Anyway, for 4, use 500g of minced lamb and a regular tin of tomatoes, and you will need around 300g of pasta, and half a pint of cheese sauce.  This makes a cheap and substantial dinner, and could be done for around the fiver mark, depending on the cost of your meat - however, I'd say go for good quality and then it might push it up to the six quid bracket.  Still great value though.

Lamb Chops with Oregano and Tsatziki [#121]

Marks and Sparks had the most beautiful chops from Welsh Salt Marsh lamb, which were perfect for this recipe, and they cooked to delicious sizzling perfection under the grill. Served with tsatziki made with Total Greek yoghurt, and pick-your-own potatoes, spinach and broad beans, it all made for a very good Sunday evening meal, washed down with a glass of herbal, rich Cab Sauv from Australia's Margaret River region.

Roast Lamb with Oregano and Garlic [#109]

The original title includes the word 'rolls', as Nigel envisages the meat sliced thinly and served in soft white rolls. We wanted a rather more trad Sunday meal, so served it carved with the pan juices, and with veg, including wonderful spinach from our local PYO. The rub for this recipe is marvellous - crushed garlic, chopped anchovies, fresh oregano and olive oil. I slashed the lamb almost to the bone (an idea pinched from Jill Dupleix), and crammed the oily rub deep into the flesh. After roasting, the anchovies melted and infused the tender lamb with a deep herbal, savoury, garlic aroma. Just lovely.