Cypriot lamb with potatoes, tomatoes and onions


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


For the Cypriot lamb

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