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Tava-style Roast Lamb Shoulder

Tava-style Roast Lamb Shoulder

By OcadoLifePublished on 06 February 2024This Tava-style Roast Lamb Shoulder from food writer, cook and presenter Georgina Hayden is a fantastic dish for family get-togethers. “This is my version of tava – one of my all-time favourite Greek-Cypriot recipes, where lamb is cooked on top of onions and potatoes until it’s meltingly soft. It’s surprisingly straightforward but is the sort of dish that tastes as if you’ve slaved away behind a stove for hours.” For a tasty accompaniment, make Georgina’s Roasted Aubergines with Whipped Tahini. Looking for more lamb recipes? Look no further.
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Time and servings

4 hrs 35 minsTotal time
6Servings
15 minsPrep time
4 hrs 20 minsCooking time

Ingredients

  • 3 red onions, cut into wedges
  • 400g ripe tomatoes, roughly chopped
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 3 tbsp olive oil (approx.)
  • 1 lamb shoulder (approx. 1.65kg)
  • 4 garlic cloves, peeled and halved
  • ½ bunch of oregano
  • 2 tbsp tomato purée
  • 350ml beef stock, hot
  • 700g baking potatoes, cut into wedges

Method

  • Step 1

    Preheat the oven to 220°C/200°C fan/gas 7. Put the onions, tomatoes, cumin seeds and bay leaves in a large roasting tin. Season generously, drizzle with the oil and toss by hand to combine.

  • Step 2

    Make 8 incisions in the lamb with a small, sharp knife and slip a halved garlic clove into each, along with some oregano sprigs; season well. Nestle the lamb on top of the veg.

  • Step 3

    Stir the tomato purée into the hot beef stock, then pour into the base of the tin. Cover tightly with foil and place in the oven. Reduce the temperature to 160°C/140°C fan/gas 3 and cook for 2 hrs. Remove from the oven, peel back the foil and arrange the potatoes in the base of the tin. Cover; return to the oven for 2 hrs or until the lamb is falling off the bone.

  • Step 4

    When the lamb is ready, remove the foil and turn the oven back up to 220°C/200°C fan/gas 7. Cook for 20 mins more, until the lamb is crispy and the stock has reduced. Serve with the veg, juices and oregano leaves scattered over. Store leftovers chilled in an airtight container for 3 days or freeze for 1 month.