Cypriot Style Slow Cook Chops



2 onions

1.2 kg potatoes cut into large chunks

8 lamb shoulder chops (Leckies Butchery)

Handful chopped parsley

4 tsp cumin seeds

Handful fresh oregano

Half cup olive oil

50 gms butter

½ cup of cold water

Tin of tomatoes


Preheat oven to 180 degrees celsius.

Put the first 7 ingredients in a large baking or roasting dish. Add the tomatoes and olive oil. Mix well with the chops.  Dot the butter over the top and pour half a cup of water around the sides.

Cover with foil and bake for 2 hours. The lamb will be very tender and falling away from the bone. Remove the foil and bake for another 45 mins, turning the meat and potatoes over midway through cooking.


6 serves

Signup for our newsletter!