Cyprus Lamb in three ways (for 4 persons)


  • 4 Lamb chops
  • 2 Lamb loins
  • 120gr Minced lamb neck
  • 100gr Kefalotiri
  • ½ Onion chopped
  • Garlic
  • 2 Eggs
  • ½ Teaspoon chopped parsley
  • 2 fresh mint leaves chopped
  • Salt
  • Fresh ground pepper
  • Flour Breadcrumbs
  • Sunflower for frying
  • 100gr Chickpeas
  • 160gr Various seasonal vegetables
  • 2 Sprigs wild mountain thyme
  • 120gr Veal glaze
  • 60ml Cypriot red wine


  • Make the meatballs by mixing the mince, onion, garlic, parsley, mint and egg. Pass through flour, egg and breadcrumbs. Deep-fry until golden brown.
  • Carefully open the loin and stuff with kefalotiri cheese. Tie with a string, sauté in olive oil and bake until golden brown. Marinate the chops in olive oil, garlic and thyme and cook on the grill. Cook the chickpeas well and mash in a food processor. Correct the taste and keep them warm.
  • Cook the vegetables in hot salted water and drain well.
  • Sauté lightly in olive oil.
  • Add the wine in a small pot over medium heat and let it reduce by one third, add the stock and thyme and simmer for a while. Add the butter whisking continuously until the sauce thickens.
  • Correct the taste.
  • Garnish the dish and serve.