Receita Solta

Lamb of Ithaca: Slow Roast with Wine and Ancient Spices

A Culinary Journey to the Flavors of Homeric Greece

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Equipe Receita Solta

Lamb of Ithaca: Slow Roast with Wine and Ancient Spices
Prep Time30 min
Cook Time240 min
Servings6-8 porções
DifficultyMedium
Calories540 kcal

Resumo para quem tem pressa

"Lamb shoulder slow-roasted at low temperature in the oven with dry red wine, honey, rosemary, and rustic root vegetables. The meat reaches a tender consistency that falls apart easily with a fork, wrapped in a dense and aromatic broth."

Discover the authentic taste of Ancient Greece with this succulent lamb, slowly roasted and infused with wine and Mediterranean herbs. A recipe that honors the traditions of Odysseus' banquets and delights everyone.

O Que Você Precisa Saber

- The initial searing in a heavy casserole retains juices and creates a golden crust essential for the final sauce. - Cooking at 160°C for 4 hours in a closed container softens the stiffer fibers of the lamb shoulder. - The touch of honey softens the astringency of the red wine and complements the essential oils of the fresh rosemary.

Ingredients

Ingredients for the Ithaca Lamb

  • 1.5 kg Boneless lamb shoulder
  • 4 tablespoons Extra virgin olive oil
  • 2 units (large, coarsely chopped) Red onions
  • 6 dentes (picados) Garlic
  • 250 ml (Merlot or similar) Vinho tinto seco
  • 250 ml Beef broth or water
  • 2 tablespoons Mel
  • 4 ramos Alecrim fresco
  • 6 ramos Fresh thyme
  • 1 teaspoon Dry oregano
  • 2 units Bay leaves
  • A gosto Sal marinho grosso
  • A gosto Freshly ground black pepper
  • 500 g (new, cut in half) - Optional Small potatoes
  • 2 units (large, in rustic pieces) - Optional Carrots

Instructions

Instructions: The Essence of the Ancient Banquet

1

<strong>Prepare the Lamb:</strong> Preheat the oven to 160°C (325°F). Season the lamb shoulder generously with sea salt and black pepper on all sides. Make sure the meat is at room temperature before starting the cooking process.

2

<strong>Sear the Meat:</strong> In a cast-iron skillet or an ovenproof pan that can go on the stovetop, heat 2 tablespoons of olive oil over medium-high heat. Brown the lamb on all sides until a caramelized crust is obtained. The professional technique is to sear well to create flavor and texture. Remove the lamb from the pan and set aside.

3

<strong>Sauté Aromatics:</strong> In the same pan, add the remaining 2 tablespoons of olive oil. Sauté the chopped red onions and garlic for about 5-7 minutes, until soft and translucent. Scrape the bottom of the pan well to release the caramelized juices.

4

<strong>Deglaze and Infuse:</strong> Pour the red wine into the pan, scraping the bottom again to loosen any pieces. Let it boil for a few minutes so that the alcohol evaporates and the flavors concentrate. The most important tip is not to skip this step to ensure a rich sauce base.

5

<strong>Add Liquids and Herbs:</strong> Add the beef broth, honey, rosemary and thyme sprigs, dried oregano, and bay leaves. Mix all the liquid and aromatic ingredients well in the pan. Make sure all the seasonings are well distributed to infuse the lamb.

6

<strong>Roast the Lamb:</strong> Return the seared lamb to the pan, partially submerging it in the liquid. If using, add the potatoes and carrots around the meat. Cover the pan tightly with a lid or aluminum foil.

7

<strong>Slow Cooking:</strong> Place in a preheated oven and bake for 3 to 4 hours, or until the meat is extremely tender and falls apart easily with a fork. Turn the lamb every hour and add more broth if the liquid dries out too much.

8

<strong>Rest:</strong> Remove the pan from the oven and transfer the lamb to a cutting board. Cover loosely with aluminum foil and let rest for at least 20 minutes before slicing or shredding. The most common mistake is not allowing the meat to rest properly.

9

<strong>Sauce Finishing:</strong> While the lamb rests, if desired, strain the pan sauce to remove solids and reduce over medium heat to thicken slightly. Adjust the sauce seasoning as needed to your palate.

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Chef Tips

- Tie the shoulder with culinary twine if you buy the open boneless piece, ensuring a uniform shape in the oven. - Baste the meat with its own broth every hour during roasting to moisten the surface without burning. - Let the roast rest covered for 15 minutes before slicing to allow the redistribution of internal juices.

Variations

- Stovetop version: cook the piece over low heat in a well-sealed iron casserole for 3 and a half hours. - Intense Mediterranean version: add fleshy black olives and whole garlic cloves halfway through cooking. - Version with a citrus touch: add wide strips of lemon zest along with the bay leaves and herbs.

Substitutions

- The lamb shoulder can be replaced by lamb leg with bone or a whole piece of beef shoulder. - Merlot wine can be replaced by Cabernet Sauvignon, Syrah, or another full-bodied dry red wine. - Honey can be replaced with dark brown sugar or cane molasses in the proportion indicated in the recipe.

How to Store

Store the sliced meat with the broth and vegetables in an airtight container in the refrigerator for up to 4 days. The fat that rises and hardens on the surface can be easily removed before reheating in a covered pot over low heat.

Can You Freeze It?

Roasted meat with broth freezes very well for up to 3 months in airtight freezer bags. Avoid freezing potatoes, as they acquire a spongy texture; freeze only the shredded meat with the aromatic sauce.

What to Serve With

Serve with fluffy Moroccan couscous, rice with vermicelli and almonds, rustic mashed potatoes, or warm pita bread with olive oil.

Frequently Asked Questions

Why roast the lamb at a low temperature like 160°C?

The gentle, prolonged heat breaks down the tough collagen of the muscle fibers without dehydrating the meat, making it tender.

How to know if the lamb shoulder is already soft enough?

Insert the tip of a fork into the center of the piece; the meat should offer no resistance and come apart easily.

Can I replace the cast iron skillet with a regular baking dish?

Yes, use a deep baking pan and cover it with three layers of aluminum foil tightly secured at the edges so the steam does not escape.

Does the honey not make the preparation overly sweet?

No, the two tablespoons of honey only neutralize the tannins and acidity of the red wine, creating a velvety sauce.

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