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Roasted Loin of Lamb, Pistachio Butter and Honey

Even an acclaimed Greek chef such as New York’s Michael Psilakis agrees that the best Greek food has always been made at home, by hand. Pick up the secrets of both ancient and modern Greek cooking in this one-off, hands-on session, as Michael deconstructs our favourite Greek dishes with riffs on hanging yoghurt, candying fruit and slow-braising octopus along the way.

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Angus Hughson

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Roasted Loin of Lamb, Pistachio Butter and Honey.

 
 

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