Cypriot Lamb Roast
Add some zesty tomatoes and lemon to your roast to make it this lush Cypriot lamb roast. Bring the mediterranean to your dinner table today.
Mediterranean Inspired
The sunny island of Cyprus sits near Turkey, and is the third largest island in the Mediterranean Sea. The tomatoes, onions, olive oil and lemon are the flavours of the Med, and compliment roast lamb perfectly.
One-Dish Wonder
Letting the potatoes cook in the lamb juices and tomatoes adds all the flavour to them as they cook. Feel free to add more veggies into the roasting pan, and let the oven do the work.
Cypriot Lamb Roast
Course: DinnerCuisine: Cypriot6
servings20
minutes2
hours30
minutesThis Cypriot take on a traditional lamb roast uses classic combinations with a zesty tomato and onion sauce.
Ingredients
2kg leg of lamb
2 cloves garlic, sliced finely
2 teaspoons sprigs fresh thyme
½ teaspoon salt
1 teaspoon cracked black pepper
8 small potatoes, quartered
2 medium tomatoes (400g), peeled, chopped
2 small red onions (200g), finely sliced
½ cup dry white wine
2 tablespoons lemon juice
2 tablespoons olive oil
2 bay leaves
Directions
- Remove and discard excess fat from lamb.
- Place lamb in large baking dish, piece all over with sharp knife; press garlic and thyme into cuts in lamb.
- Sprinkle combined salt and pepper over lamb.
- Bake lamb, uncovered, in moderately slow oven 1 hour. Drain excess fat from pan; place potatoes and tomatoes around lamb, sprinkle with onion.
- Pour combined remaining ingredients over lamb; bake, uncovered in moderately slow oven 1 ½ hours or until lamb is tender (if lamb starts to overbrown cover loosely with foil)
Frozen New Zealand /Australian Lamb Shanks
These come in packs of 2 shanks per pack weighing approximately 1kg