Name: Lamb Tava (Cypriot-Style Baked Lamb with Potatoes and Tomatoes) Recipe
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Cypriot
Ingredients: 2.5 kg Lamb shoulder, cut into chunks; 4 Potatoes, peeled and quartered; 2 Onions, peeled and quartered; 1 whole garlic bulb, cleaned (cloves separated); 1 cup Olive oil; 37.5 grams Salt; 7.5 grams Black pepper; 1 tsp Ground cinnamon; 1 tsp Ground cumin; 4 Tomatoes, blended until smooth

If you’re craving a hearty, soul-satisfying meal that brings the warmth and rustic charm of Mediterranean cooking right into your kitchen, this Lamb Tava (Cypriot-Style Baked Lamb with Potatoes and Tomatoes) Recipe is an absolute must-try. Tender chunks of lamb shoulder slowly baked alongside golden potatoes, sweet onions, and a luscious tomato sauce make for a dish that’s deeply flavorful, aromatic, and utterly comforting. This recipe captures the essence of Cypriot home cooking with simple ingredients transformed into something truly spectacular.

Ingredients You’ll Need

A white bowl filled with several pieces of raw lamb meat, each piece showing a mix of pink-red flesh and white fat. The meat pieces have a slightly wet and fresh texture, with some pieces showing bone. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is half the joy of this recipe. Each component plays a vital role: the lamb’s richness is perfectly balanced by the earthy potatoes and sweet onions, while the spices add a subtle warmth and the fresh tomatoes contribute vibrant color and tangy depth. Let’s dive into the essentials that will bring this dish alive.

Lamb shoulder (2.5 kg, cut into chunks): This cut is perfect for slow baking, becoming tender and flavorful as it cooks.
Potatoes (4, peeled & quartered): They absorb the rich sauces and provide a satisfying, soft texture.
Onions (2, peeled & quartered): Their natural sweetness mellows under heat and complements the lamb beautifully.
Whole garlic bulb (cleaned): Roasts to tender perfection, infusing the dish with gentle garlicky notes.
Olive oil (1 cup): Adds richness and helps meld all the ingredients into a harmonious blend.
Salt (37.5 grams): Essential for seasoning and enhancing all the natural flavors.
Black pepper (7.5 grams): Brings a subtle peppery heat that wakes up the palate.
Ground cinnamon (1 tsp): Offers a warm and slightly sweet aroma that deepens the complexity.
Ground cumin (1 tsp): Adds earthiness and a distinctive Mediterranean flair.
Fresh tomatoes (4, blended): Create the luxurious sauce that ties everything together with bright acidity and color.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Lamb Tava (Cypriot-Style Baked Lamb with Potatoes and Tomatoes) Recipe

Step 1: Prepare the Dish

Start by placing the chunks of lamb shoulder into a large baking dish. Add the peeled and quartered potatoes and onions, then tuck in the whole, cleaned garlic cloves around the meat and vegetables. This sets the foundation for the dish, allowing all the ingredients to infuse each other with their natural flavors as they cook.

Step 2: Season and Coat

Now, pour the olive oil evenly over the lamb and vegetables. Gradually sprinkle in the salt, black pepper, ground cinnamon, and ground cumin. Use your hands or a spoon to mix everything gently, ensuring each piece is well-coated with the spiced oil. This step is where the dish’s warm, inviting aroma begins to build.

Step 3: Add the Tomatoes

Blend the fresh tomatoes until smooth and pour this bright, vibrant sauce straight over the lamb and veggies. Mix everything together once more to distribute the tomato sauce evenly. The tomatoes not only add moisture but also create a tangy depth that balances the richness of the lamb.

Step 4: Cover the Dish

To keep your Lamb Tava perfectly moist and tender, cover the baking dish with a layer of wet parchment paper—this prevents the foil from sticking to the food—and then seal tightly with aluminium foil. This technique traps steam and flavor inside, helping the lamb to cook low and slow until it’s fall-apart tender.

Step 5: Bake

Place the covered baking dish in an oven preheated to 180°C (fan-forced). Bake for 4 hours, allowing the lamb to slowly absorb all the wonderful spice and tomato flavors. This long, gentle cooking time is key to soft, melt-in-your-mouth meat and perfectly cooked potatoes.

Step 6: Rest and Serve

Once the baking time is up, let the Lamb Tava rest for about 10 minutes before serving. This resting period helps the juices redistribute throughout the meat and vegetables, ensuring every mouthful is moist and flavorful. Serve hot with crusty bread or your choice of sides to soak up the delicious sauce.

How to Serve Lamb Tava (Cypriot-Style Baked Lamb with Potatoes and Tomatoes) Recipe

The image shows raw meat pieces placed in a black pan, arranged in a neat layer covering the base. The meat is light pink with some fat and bone visible, and there are chunks of red onion and whole peeled garlic cloves scattered around and between the meat pieces. A woman's hand is seen pouring green oil over the meat in one picture, while in the other, a man’s hand is sprinkling seasoning over the meat. The whole setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of fresh parsley or a few torn mint leaves just before serving lifts the dish with fresh, herbaceous notes that contrast beautifully with the savory lamb. A light drizzle of extra virgin olive oil can add a glossy finish and subtle richness.

Side Dishes

This Cypriot-Style Baked Lamb pairs wonderfully with a simple Greek salad loaded with cucumbers, Kalamata olives, and feta cheese. Alternatively, steamed greens or roasted vegetables offer great balance, while fluffy couscous or pilaf rice soak up every flavorful drop of the sauce.

Creative Ways to Present

Serve the Lamb Tava family-style in the baking dish for a warm, communal experience. For something special, plate small portions atop a smear of garlicky yogurt or mashed fava bean puree. This adds a creamy, tangy dimension that complements the herbs and spices in the lamb.

Make Ahead and Storage

Storing Leftovers

Leftover Lamb Tava keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors intensify overnight, making it even tastier the next day. Just be sure to cool it to room temperature before refrigerating.

Freezing

This dish freezes well for up to two months. Portion it into freezer-safe containers, making sure to include some of the tomato sauce to keep the lamb moist during freezing. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat gently in the oven at 160°C, covered with foil to prevent drying out, or warm in the microwave with a splash of water or broth to refresh the sauce. Avoid overheating, which can toughen the meat.

FAQs

Can I use other cuts of lamb for this recipe?

Absolutely! While lamb shoulder is ideal due to its fat content and tenderness after slow cooking, you can also use lamb shanks or leg. Just adjust cooking time accordingly—shanks might take a bit longer, while leg could cook slightly quicker.

Is it necessary to blend the tomatoes?

Blending the tomatoes creates a silky sauce that coats the lamb and vegetables evenly, enhancing the texture of the dish. However, if you prefer a chunkier sauce, you can simply crush the tomatoes by hand.

Can I make this recipe ahead of time?

Yes! Preparing the lamb and marinade ahead lets the flavors deepen even more. You can assemble everything a day before, refrigerate, and then bake the next day. This also makes serving easier when hosting guests.

What can I substitute for ground cinnamon and cumin?

If you don’t have cinnamon or cumin on hand, try a pinch of allspice or coriander powder as alternatives. Each will bring a slightly different but still warm and aromatic note to the dish.

Is Lamb Tava (Cypriot-Style Baked Lamb with Potatoes and Tomatoes) Recipe suitable for special occasions?

Definitely! Its impressive presentation and deep layers of flavor make it perfect for family gatherings, holidays, or any time you want to treat yourself to something special that feels both rustic and refined.

Final Thoughts

Giving this Lamb Tava (Cypriot-Style Baked Lamb with Potatoes and Tomatoes) Recipe a spot in your culinary repertoire will reward you with a dish that’s comforting, full of character, and absolutely delightful to share. Once you smell those fragrant spices and see the tender lamb emerge from the oven, you’ll understand why this is a beloved meal in Cyprus and beyond. So go ahead, gather these simple ingredients and enjoy the magic that slow baking can bring to your table!

Lamb Tava (Cypriot-Style Baked Lamb with Potatoes and Tomatoes) Recipe

Ingredients You’ll Need