Cypriot Style Roast Lamb
Ingredients
- 2kg leg of lamb
- 4 large onions, peeled and cut into thick slices
- 5 cloves garlic, peeled and sliced in half
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground cinnamon
- 1/2 tsp cayenne pepper (optional)
- 1 1/2 tsp salt
- freshly ground pepper
- 1 extra tbsp olive oil
- cherry tomatoes on the vine (2 / 3 vines)
Preparation
Pat dry the lamb and remove any excess fat and sinew
Mix the oil, salt, spices and some freshly ground black pepper in a small bowl to form a paste
Make 10 small slits into the lamb and push the garlic into them
Rub the spice paste all over the lamb and put in the fridge to marinade, ideally several hours before to let the flavours get into the meat, and remove from the fridge 1 hour before cooking to come to room temperature
Preheat oven to 170C
Put a little olive oil and the onions in a large roasting tray and mix gently, then put the lamb on top, presentation side down, and roast for about 1 1/2 to 1 hour 45 minutes depending on how well cooked you like your lamb, turning halfway
When the lamb is almost cooked, add the cherry tomatoes for the last 5-10 minutes of cooking
Serving suggestions
Serve the lamb with bulgur wheat, hummus, and tzatziki, or alternatively with wraps
