Taste of Cyprus Local Food Spiced lamb with beetroot salad and scented yoghurt

Spiced lamb with beetroot salad and scented yoghurt

Lay the lamb on a tray, skin side down. Rub with crushed garlic, sprinkle with spices and ground pistachios, wrap in plastic wrap and keep in the fridge for 2-3 hours to absorb the aromas.
Then unwrap and tie with string into a cylindrical shape.
Preheat the oven to 180°C. Warm the olive oil in a large pan, sprinkle the lamb with thyme and sauté it until nicely browned on all sides. Place in a oven tin, season and cover with foil. Cook in the oven for 1½ hours, removing the foil halfway through to allow the meat to brown. The time of cooking will depend on the thickness of the roll: 1½ hours is enough for a roll 7½ cm thick. When it’s done, remove from the oven and leave to rest for 10 minutes before cutting into slices.
Meanwhile sauté the potatoes in 2 tablespoons of olive oil until golden. Then place in a tray, cover with foil and cook in the oven for 30-45 minutes until they soften, turning once during cooking.
Cut the beetroot into thick slices. Beat the cider vinegar with 3 tablespoons olive oil, garlic and seasoning and pour over the beetroot. In a separate bowl, mix the rocket, beetroot leaves, mint leaves and onion, and sprinkle with olive oil.
Prepare the scented yoghurt by mixing all the ingredients together until well combined.
Serve the lamb over the salad, together with the potatoes and beetroot and drizzle with yoghurt.
Note: this recipe can also be made with pork fillet.

Ingredients:

800g boned leg of lamb
1 tsp ground cardamom
½ tsp crushed garlic
½ tsp ground allspice
1 tsp ground coriander
1 tsp ground pistachios
3 tbsps olive oil
3 tbsps mustard
1 tbsp thyme
Salt, freshly ground pepper

Beetroot salad:

8 small potatoes
1 tsp crushed garlic
1 large boiled and peeled beetroot
4-5 tbsps olive oil
2 tbsps finely chopped red onion
1 handful beet leaves
1 handful rocket leaves, shredded
3 tbsps cider vinegar
8 mint leaves
Salt, pepper

Scented yoghurt:

2 heaped tbsps yoghurt
1 tsp lemon juice
1 tsp finely chopped
fresh coriander
½ tsp honey
Pinch of allspice, salt

Top Stories

Fifteen new coronavirus cases detected out of 2,891 tests

The Ministry of Health has announced that 15 new cases of the SARS-CoV-II virus were detected in Cyprus over the past 24 hours out...

Macron sends Ankara clear message in tweet symbolically written in Turkish

A message addressed to Ankara and aimed at a resumption of the dialogue on East Med issues, is sent by French President Emmanuel Macron,...

Hardalias: Hurricane expected mild in Attica, tougher on eastern coast of Peloponnese

The Medicane (Mediterranean hurricane) phenomenon "Ianos" that hit Greece as of late Thursday and caused the death of two people and great destruction in...

UK foreign minister’s bodyguard suspended after allegedly leaving gun on plane

London's police force said on Saturday it had suspended an officer tasked with guarding British Foreign Minister Dominic Raab, following a newspaper report that...

Man, 42, arrested for debt owed to Nicosia city hall

A 42-year-old man was arrested and thrown in jail over a mere €2,473 debt owed to Nicosia city hall on Thursday. The man a recipient...

Taste

Swordfish with aubergines

To toast the sesame seeds: place sesame seeds in a small non-stick frying pan over low heat and stir until you begin to smell...

Chicken with okra and bulgur wheat

Heat the oil in a pan and sauté the okra until golden. Remove the okra, lay out in an oven tray and sprinkle with...

Ravioli

Just a little before serving, heat the broth and add the ravioli. (If the ravioli is frozen you don’t have to defrost). Heat them...

Seafood kebab with avocado salad

Place the mussels, shrimps and salmon in a bowl together with tarragon and lemon zest. Season and cover, keeping in the fridge for 15...