This slow-cooked lamb dish makes for a wonderful Sunday lunch with a Mediterranean flavour.
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
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Preheat the oven to 200C/180C Fan/Gas 6.
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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.
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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.
Source: BBC
