Mastelo (Lamb in Oven With Wine and Dill) With Potatoes

READY IN: 23mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • wine, twigs
  • 1000
    g lamb (shoulder of leg with bones, 2 pounds)
  • 1
    teaspoon salt
  • 12
    teaspoon pepper
  • 2
    tablespoons dill, fresh cut finely (or 2 teaspoon dill dry)
  • 300
    ml wine (red or rose, 1 1/2 cup)
  • 1000
    g potatoes, peeled, sliced (2 pounds)
  • 50
    g feta cheese (optional)
  • 4
    tablespoons olive oil
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DIRECTIONS

  • 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/).
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