Entree: Cyprus – Tavas (Cypriot pan-roasted lamb and potato casserole cooked with tomato and herbs)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1.5-inch (4 cm) pieces
- 2 lb (900 g) potatoes, peeled and cut into 1/2-inch (1 cm) slices or 1-inch (2.5 cm) chunks
- 2 medium onions, thinly sliced
- 4 cloves garlic, minced
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry white wine (optional) or water
- 1 cup (240 ml) water or light lamb/beef stock
- 1 tsp (1 g) dried oregano
- 1 bay leaf
- 2 tsp (12 g) kosher salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- Juice of 1 lemon, about 2 tbsp (30 ml)
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Heat 2 tbsp (30 ml) olive oil in a large ovenproof skillet or shallow pan over medium-high heat. Season the lamb with salt and pepper and brown in batches, 3–4 minutes per side; transfer browned pieces to a plate.
2. Add the remaining 1 tbsp (15 ml) olive oil to the pan and sauté the sliced onions until soft and lightly golden, about 6–8 minutes. Add the garlic and cook 1 minute.
3. Stir in the tomato paste and cook 1–2 minutes, then deglaze with the white wine (if using), scraping up any browned bits. Return the lamb to the pan.
4. Arrange the potato slices around and over the lamb. Sprinkle the dried oregano and add the bay leaf. Pour in the water or stock so it comes about halfway up the meat and potatoes.
5. Cover the pan with a lid or foil and transfer to the preheated oven. Bake until the lamb and potatoes are very tender, about 1 hour 20 minutes to 1 hour 40 minutes. Remove the cover for the last 15–20 minutes to allow the top to brown slightly.
6. Remove from oven, discard the bay leaf, stir gently, and finish with lemon juice and chopped parsley. Adjust seasoning and serve hot with crusty bread or a simple village salad.