Mastelo Lamb In Oven With Wine And Dill With Potatoes Food

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/).

HERB-ROASTED LAMB

Steps:

• Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
• Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
• Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

BRAISED LEG OF LAMB WITH POTATOES AND OLIVES

Steps:

• Preheat oven to 300 degrees. Make 10 slits in lamb using a paring knife, and insert a piece of garlic into each. Generously season lamb with salt and pepper.
• Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear lamb on both sides until golden brown, about 5 minutes per side. Remove from heat, and add wine. Return to heat, and simmer for 1 minute. Add stock, remaining garlic, and the rosemary; bring to a boil. Cover with lid, and braise in oven for 4 hours.
• Add potatoes and olives, and continue to braise until lamb and potatoes are tender, 35 to 40 minutes more.
• Transfer lamb to a platter. Transfer potatoes and olives to platter using a slotted spoon. Strain pan juices, and skim fat from top; return to Dutch oven. Simmer over medium heat until reduced by half, 5 to 6 minutes. Spoon sauce over lamb.