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

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

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

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


  1. Put on the bottom of your ceramic pot the wine-twigs crosswise forming a grid.
  2. 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.
  3. Spread one tablespoon of dill on the meat.
  4. Cover your meat with feta (optional), potatoes and add salt, pepper and the remaining dill.
  5. Add the wine and the olive oil.
  6. Cover the ceramic pot with the cover or with tinfoil.
  7. 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.
  8. If you wish a very tender preparation, continue to cook for 1-3 hours at 120°C.
  9. Note: I use a "Römertopf" for this recipe (link:

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a