Mastelo Lamb In Oven With Wine And Dill With Potatoes Recipes

MASTELO (LAMB IN OVEN WITH WINE AND DILL) WITH POTATOES

Steps:

• Put on the bottom of your ceramic pot the wine-twigs crosswise forming a grid.
• Put the pieces of meat over the wine-twigs. If you like you can roast the meat in a frying pan with some olive olive oil in advance.
• Spread one tablespoon of dill on the meat.
• Cover your meat with feta (optional), potatoes and add salt, pepper and the remaining dill.
• Add the wine and the olive oil.
• Cover the ceramic pot with the cover or with tinfoil.
• Put it in the oven for 2 hours at 200°C During cooking check from time to time if there is enough liquid; if necessary add some wine.
• If you wish a very tender preparation, continue to cook for 1-3 hours at 120°C.
• Note: I use a "Römertopf" for this recipe (link: http://www.roemertopf.de/english/).

PAOLA DI MAURO'S ROMAN LAMB

Steps:

• Preheat the oven to 350 degrees.
• Rinse the lamb chunks under cold running water, and pat dry with paper towels.
• In a casserole or roasting pan large enough to hold all pieces of lamb, heat olive oil over medium-high to high heat. When oil is almost smoking, add lamb chunks and brown quickly, turning frequently, for about 10 to 15 minutes.
• Coarsely chop 2 of the garlic cloves; add to lamb as it browns. When all the lamb is browned, add salt and abundant pepper. Sprinkle flour over lamb pieces, and turn them to mix in seasoning and salt. Add wine; as soon as it starts to bubble, cover pan and place in oven to roast, covered, for 30 minutes.
• While lamb is roasting, coarsely chop remaining garlic, and using a mortar and pestle, pound it with chopped rosemary into a coarse paste. Add chopped anchovies, and continue pounding to make a fairly smooth paste. A tablespoon at a time, mix in wine vinegar to make a smooth emulsion.
• When lamb has roasted for 30 minutes, remove from oven, and pour vinegar emulsion over lamb pieces. Turn them to coat well with sauce. Return to oven, uncovered, to roast an additional 30 minutes.
• When lamb is done, with no trace of red in the meat, remove from oven, set aside for 5 minutes, then put lamb on a heated serving platter. Bring pan juices to a boil and cook rapidly for about 45 seconds, or just long enough to reduce juices and thicken them slightly. Add salt and pepper to taste. Pour juices over lamb chunks; serve immediately.