Name: Cyprus Slow-Baked Lamb with Potatoes and Tomatoes
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 6 servings
Cuisine: Greek-Cypriot
Ingredients: 1.5 kg bone-in lamb shoulder; 3 tbsp extra-virgin olive oil; 6 garlic cloves, cut into thin slivers; 2 tsp dried Greek oregano; 2 dried bay leaves; 1 tsp coarse sea salt; 1/2 tsp freshly ground black pepper; 800 g baby potatoes, halved lengthwise; 2 large yellow onions, cut into thick wedges; 4 ripe tomatoes, roughly chopped; 2 tbsp tomato paste; 1/2 cup pitted kalamata olives; 1 cup dry red wine; 1/2 cup water; Juice of 1 lemon; 2 tbsp chopped fresh oregano or flat-leaf parsley; 1/2 cup crumbled feta cheese, for serving; 4 lemon wedges, for serving; Crusty village bread, to mop up the juices

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Ofton is a traditional Cypriot Sunday feast featuring bone-in lamb shoulder slow-baked for hours in a sealed clay pot until the meat falls off the bone. The dish layers potatoes, ripe tomatoes, onions, and kalamata olives beneath the lamb, allowing the rich juices to soak into the vegetables while the meat becomes meltingly tender.

Prep Time25 mins

Cook Time240 mins

Total Time265 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

650 kcalCalories
38 gFat
14 gSaturated Fat
28 gCarbs
4 gFiber
6 gSugar
38 gProtein
620 mgSodium
950 mgPotassium
75 mgCalcium
4.5 mgIron
22 mgVitamin C
50 mcgVitamin A

Ingredients

For the lamb

1.5 kg bone-in lamb shoulder
3 tbsp extra-virgin olive oil
6 garlic cloves, cut into thin slivers
2 tsp dried Greek oregano
2 dried bay leaves
1 tsp coarse sea salt
1/2 tsp freshly ground black pepper

For the vegetables and braising liquid

800 g baby potatoes, halved lengthwise
2 large yellow onions, cut into thick wedges
4 ripe tomatoes, roughly chopped
2 tbsp tomato paste
1/2 cup pitted kalamata olives
1 cup dry red wine
1/2 cup water
Juice of 1 lemon

To finish

2 tbsp chopped fresh oregano or flat-leaf parsley
1/2 cup crumbled feta cheese, for serving
4 lemon wedges, for serving
Crusty village bread, to mop up the juices

Directions

Preheat the oven to 160°C (320°F). Pat the lamb shoulder completely dry with paper towels so it will brown later.
Using a small paring knife, cut 12 to 15 deep slits all over the lamb and stuff each with a garlic sliver.
Rub the lamb generously with olive oil, dried oregano, salt, and black pepper, massaging the seasonings into the meat.
In a large clay pot or Dutch oven, scatter the onions, halved potatoes, chopped tomatoes, tomato paste, and kalamata olives to create an even bed.
Place the seasoned lamb on top of the vegetables, tuck the bay leaves around it, and pour the red wine and water down the sides of the pot without washing off the seasoning.
Cover the pot with its tight-fitting lid, or seal the Dutch oven with two layers of heavy-duty foil, and transfer to the oven.
Slow-bake undisturbed for 3 1/2 hours, then remove the lid and continue baking 30 minutes more until the lamb is deeply browned and the potatoes are caramelized.
Take the pot from the oven, squeeze the lemon juice over the top, and loosely tent with foil; let the lamb rest for 15 minutes so the juices redistribute.
Shred the meat off the bone with two forks or carve into thick slices, spoon the vegetables and pan juices over, scatter with fresh oregano, and serve with lemon wedges, feta, and crusty bread on the side.

Cook’s Notes

A heavy clay pot or enameled Dutch oven is essential to trap steam and keep the lamb moist during the long bake.
Choose bone-in lamb shoulder over leg for richer flavor and natural gelatin that thickens the pan juices.
Do not lift the lid during the first 3 hours of baking — every peek releases steam and lengthens cooking time.
Resting the lamb after baking is non-negotiable; the meat will reabsorb its juices and stay succulent.
For a smokier note reminiscent of village wood ovens, finish under the broiler for 3 to 5 minutes after uncovering.

DinnerSavoureux