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Cypriot lamb with potatoes, tomatoes and onions

Prepare: overnight
Cook: over 2 hours
Serve: Serves 4–6
Dietary: Egg-free Nut-free Pregnancy-friendly

This slow-cooked lamb dish makes for a wonderful Sunday lunch with a Mediterranean flavour.

By Matt Tebbutt

From Saturday Kitchen

Ingredients

For the Cypriot lamb

500g/1lb 2oz lamb neck fillet, chopped into large pieces
500g/1lb 2oz lamb chops
1 tbsp cumin seeds
500g/1lb 2oz potatoes, peeled and quartered
4 tomatoes, halved
4 onions, thickly sliced
2 bay leaves
6 garlic cloves, left whole
100ml/3½fl oz olive oil
125ml/4fl oz lamb stock or water

For the sheep's yoghurt salad

3 tbsp sheep's yoghurt, strained overnight through a muslin to thicken
handful fresh flatleaf parsley leaves
pinch cumin seeds, toasted
½ cucumber, chopped into cubes
3 strips lemon peel, blanched and finely diced
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.