A shoulder of lamb is a tough cut of meat, so it rewards you the most when you cook it slowly. I never use any other joint for this dish, as it ensures fall-off- the- bone succulence.SERVES SIX TO EIGHT
- 2 onions, thickly sliced
- 1 garlic bulb, broken into cloves
- 6 sprigs of fresh rosemary
- 6 sprigs of fresh thyme
- 2 large ripe tomatoes, thickly sliced
- 1 tbsp dried oregano
- 2kg lamb shoulder
- 6 Cyprus potatoes, cut into quarters lengthways
- Freshly squeezed juice of ½ lemon
- 1 tbsp smoked paprika
- 100ml white wine
- Salt and freshly ground black pepper
- Olive oil, for drizzling
2.Drizzle a little olive oil into a roasting pan and scatter in the onions, garlic, half the rosemary, half the thyme and half the sliced tomatoes. Add a pinch of salt and pepper and half the oregano.
3. Place the lamb shoulder onto the onions and arrange the potatoes around the edges.
4. Drizzle a little olive oil over the whole pan, along with the lemon juice. Season the meat and potatoes with the smoked paprika, the remaining oregano, thyme and rosemary, and a generous pinch of salt and pepper. Place the remaining tomato slices over the meat.
5. Add the wine and 50ml of water to the pan (not over the meat) and cover with a piece of baking paper, tucking the edges inside the roasting pan, and then cover the whole pan with foil, ensuring it is tightly sealed around the edges (you may need to use a couple of sheets).
6. Cook in the preheated oven for four hours. Once done, remove from the oven and rest for 15 minutes while still sealed. While resting, turn the oven up to 230C (450F, gas mark 8).
7. Once the oven is up to temperature, remove the foil and baking parchment. Baste the lamb with some of the juices and put back in the oven for five minutes to help colour the meat.
8. To serve, gently remove the lamb joint and place it on a platter along with the potatoes. Pour the cooking juices into a bowl, skim off the fat, then drizzle the juices over the meat.
Cypriana: Vibrant Recipes Inspired by the Food of Greece and Cyprus, by Theo A. Michaels, is published on 21 May by Ryland Peters & Small, price £22.
This recipe first appeared in the May 2024 issue of The Lady magazine.
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