Cypriot Baked Lamb and Potatoes With Cumin and Tomatoes

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READY IN: 3hrs 20mins
Recipe by Anissa Wolf

from "Falling Cloudberries" by Tessa Kiros In the book, the recipe description reads: "This is so simple. It's a very typical Cipriot all-in-one meal--you just need the time to prepare the lamb and vegetables, then you can fling it in the oven, go out for a (Greek) coffee, and come home to a ready meal. You could use lamb chops and leave them whole instead of cutting them into chunks, which makes it even simpler. And it doesn't need much by way of accompaniments--perhaps a salad or some simply sauteed vegetables."

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Put onion, potato, and lamb into a 5-qt casserole dish or a deep baking dish. Season with salt and pepper. Add parsley, cumin, and olive oil and mix well with your hands or a wooden spoon. Put tomato slices on top in a single layer and season lightly with salt.
  3. Dot butter over the top and pour about 1/2 cup of water around the sides of the dish.
  4. Cover with foil and bake for 2 hours, tilting the dish from side to side a couple of times and spooning the pan juices over the top. The lamb should be tender and the potatoes soft.
  5. Remove the foil, increase oven temperature to 400 F, and cook for another 45 minutes or so, turning lamb halfway thorugh, or until the meat and potatoes are a little browned and the liquid has reduced.
  6. Serve hot or at room temperature.

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