Richard Hughes, at The Lavender House at Brundall, takes the cradle of civilisation as his inspiration for a traditional lunchtime dish. Photograph: Keiron Tovell.

As the founders of modern civilisation, it’s no wonder the Greeks have some of the most traditional eating habits in the world. Unfortunately, many here think that Greek dishes all involve salad and chilli sauce!

Not that there is wrong with a beautifully charcoaled piece of marinated lamb in soft pitta, but there is certainly a whole array of classic dishes that are served regularly in homes across this beautiful land.

Klefitico is a wonderfully aromatic dish, popular across the sunnier climates. Traditionally, it was eaten by the Klefts, vagabonds and gypsies who lived in the hills, who visited unsuspecting farms to steal the livestock then headed back to the mountains to slowly cook their ill-gotten gains over the fire, or buried in the earth as the sun scorched down.

It is much easier to simply place it in the bottom of the oven for most if the morning and unwrap the foil. The lamb will be so tender you can almost carve it with a spoon!

Serve with a simple salad, the sort you always have as a starter when on holiday and you’ll feel your ready for your afternoon nap, not the Olympics!

KLEFITICO
1 x 2.5kg leg or shoulder of lamb
8 garlic cloves
3 tablespoons fresh lemon juice
1 teaspoon rock salt
plenty of milled black pepper
1 tablespoon chopped oregano
1 tablespoon chopped mint
1 teaspoon cinnamon powder
sprigs of fresh rosemary

1 Preheat the oven
Preheat oven to 170C/3250F/Gas 3.

2 Prepare the lamb
Make incisions in meat and insert slivers of garlic and the rosemary sprigs.

3 Make a paste
Make a paste from the lemon juice, salt, pepper, cinnamon, oregano and mint. Rub into the lamb joint.

4 Prepare the foil
Coat a piece of cooking foil liberally with extra virgin olive oil, fold the foil in double fold at top and seal the lamb like a package.

5 Bake in the oven and serve
Bake for two hours and 30 minutes in the pre-heated oven, allow to rest for 15 minutes before unwrapping. t

Richard’s first book, Hughes Cooking? is now on sale. With photography by Simon Lunt and a foreword by Brian Turner it is available by mail order from The Lavender House at Brundall, at Looses, Jarrold, Ottakers, Baker’s and Larner’s of Holt and all good book and cook shops.

Richard Hughes, The Lavender House, 39, The Street, Brundall, Norfolk NR13 5AA, telephone 01603 712215.

www.thelavenderhouse.co.uk