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One of my favourite traditional Cypriot roast, tender lamb with onions, tomatoes and potatoes. This recipe is for 6- 8 adults.
Boneless Leg Of Lamb= 1940g approximately. Remove the skin and the fat. Divided into portions.
Potatoes - 2165g appro= Peel and halve
Onions - 540g approx = peel and slice 5mm rings
Tomatoes - Tin chopped 800g or fresh without skin.
Ground Cinnamon 3g
Salt & Pepper
Cooking Oil- 50ml
Boiling Water 1 and a half-pint.
Preheat Oven on 200.
Layer the onions in a large roasting dish, place the lamb on top of the onions add potatoes placing them in between the lamb. Add the chopped tomatoes over the lamb and potatoes. Sprinkle the ground cinnamon, salt and pepper pour the cooking oil over the centre and boiling water all over. Cover roasting dish firmly with cooking foil and place in the preheated oven. In one hour uncover foil and turn the ingredients over taking care not to break the potatoes. Cover and place back in the oven for a further 30 mins. Check potatoes and meat are cooked. Place back in the oven without foil until golden in colour. Turn over till all the ingredients are golden.
Cooking time in total 2 - 3 hours.