Cypriot lamb with potatoes, tomatoes and onions
An average of 5.0 out of 5 stars from 6 ratings
- Prepare
- overnight
- Cook
- over 2 hours
- Serve
- Serves 4–6
This slow-cooked lamb dish makes for a wonderful Sunday lunch with a Mediterranean flavour.
Ingredients
For the Cypriot lamb
- lamb neck: 500g/1lb 2oz lamb neck fillet, chopped into large pieces
- lamb chops: 500g/1lb 2oz lamb chops
- cumin: 1 tbsp cumin seeds
- potatoes: 500g/1lb 2oz potatoes, peeled and quartered
- tomatoes: 4 tomatoes, halved
- onions: 4 onions, thickly sliced
- bay leaves: 2 bay leaves
- garlic: 6 garlic cloves, left whole
- olive oil: 100ml/3½fl oz olive oil
- lamb stock: 125ml/4fl oz lamb stock or water
For the sheep's yoghurt salad
- yoghurt: 3 tbsp sheep's yoghurt, strained overnight through a muslin to thicken
- parsley: handful fresh flatleaf parsley leaves
- cumin: pinch cumin seeds, toasted
- cucumber: ½ cucumber, chopped into cubes
- lemon: 3 strips lemon peel, blanched and finely diced
- olive oil: 4 tbsp olive oil
- : 1 lemon, juice only
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Place the lamb neck and chops, cumin, potatoes, tomatoes, onions, bay leaves, garlic and oil in a large roasting tin and toss to mix thoroughly. Pour in the lamb stock, cover tightly with foil and roast for 2 hours. Remove the foil and cook for another 1 hour until browned and the liquid is reduced by half.
To make the salad, spoon the yoghurt onto a serving dish. Toss the remaining salad ingredients together in a bowl and spoon on top of the yoghurt. Serve the salad alongside the lamb.
