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

Name: Mastelo (Lamb in Oven With Wine and Dill) With Potatoes
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 4-6 serving(s)
Ingredients: wine, twigs; 1000 g lamb (shoulder of leg with bones, 2 pounds); 1 teaspoon salt; 1/2 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

Submitted by Artandkitchen

"Specialty of the island of Siphnos (Greece). If you might use a wooden oven it will taste much better, of course!"

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photo by Artandkitchen

Ready In:: 23mins
Ingredients:: 9
Serves:: 4-6

ingredients

wine, twigs
1000 g lamb (shoulder of leg with bones, 2 pounds)
1 teaspoon salt
¹⁄₂ 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

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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RECIPE SUBMITTED BY

Artandkitchen

Switzerland

I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well

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