In the Czech kitchen: Mouthwatering Easter roasts to pair with classic stuffing

1.Preheat the oven to 160°C (320°F). Place the leg of lamb in a roasting pan, cover, and roast for 3 hours until tender.
2.Meanwhile, wash and peel the potatoes. Cut into pieces and toss with olive oil, salt, pepper, and rosemary leaves. Peel the carrots and add them to the roasting pan along with the potatoes and a whole clove of garlic. Add to the lamb, increase the oven temperature to 180°C (356°F), and bake uncovered until the potatoes are soft and golden.
3.While the lamb and vegetables are roasting, boil the cabbage in salted water for 2-3 minutes, then drain and cool with ice water. Melt a slice of butter in a pan and sauté until heated through.
4.To make the dressing, squeeze the roasted garlic cloves into a couple of heaping tablespoons of yogurt. Add chopped chives, salt, and pepper to taste. Whisk the ingredients together and pour over baby spinach.
5.Serve the meat, potatoes, carrots, and cabbage on individual plates. Pour drippings from the roast over each serving (or a pre-warmed demi-glace sauce). Serve with salad and flavored yogurt on the side.

1.Separate rabbit into front and back runs; cut back into 4 parts; season with salt and pepper.
2.Sear meat and cabbage in a large pot; transfer to baking tray.
3.Fry belly slices, root vegetables, garlic, and onion in the same pot.
4.Remove belly; pour wine into pot, let evaporate; add stock; transfer vegetables to baking dish.
5.Add wild spices to pot with broth; boil, strain, pour over meat and vegetables.
6.Bake at 180°C for 90 minutes, covered.
7.Remove meat and belly; simmer remaining juice with vegetables, season; return meat to roasting pan, cover with flank and side dish.