Λήμνος
Kaspakino lamb
ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 2 kg leg or shoulder of lamb, cut into pieces/portions
- 450 g Carolina rice
- 1 dry onion, finely chopped
- 1 clove garlic, finely chopped
- 1 sprig fresh rosemary
- 120 ml dry white wine
- 500 g kalathaki Limnou (Lemnos cheese)
- 2 tbsp pine nuts
- 1/3 cup blond raisins
- 1/2 bunch fennel or dill, finely chopped
- 100 ml olive oil
- salt & freshly ground pepper
Περιγραφή
The recipe is a trademark of Limnos and especially of the village of Kaspakas, from which it also gets its name, a village that in turn owes its own name to the Byzantine family of Kaspakas. Kaspaki-style lamb is the Easter dish of the inhabitants of Kaspakas and is baked with plenty of rice, raisins, pine nuts and herbs and covered with a layer of Limnos kalathaki cheese, which is gratinéed and forms a rosy, tempting crust.
Εκτέλεση
For the Kaspaki-style lamb with rice and crust of Limnos kalathaki cheese, start by preheating the oven to 180°C. Carefully clean the lamb pieces of any bone fragments left from cutting. Season them with salt and pepper. In a wide, shallow pot, heat the olive oil over high heat and sauté the lamb pieces in 2–3 batches, until they are well and evenly browned. Remove them with a slotted spoon and arrange them in a large baking pan. Lower the heat and in the same oil sauté the onion for 2–3 minutes, until softened. Add the garlic and rosemary, sauté for 1/2 minute, until they release their aroma, and deglaze with the wine. Let the alcohol evaporate for 1–2 minutes and remove from the heat.
Remove the garlic and rosemary and pour the remaining contents of the pot into the baking pan, among the pieces of meat. Add enough water to cover the pieces, season with salt and pepper, and cover the pan first with parchment paper and then tightly with aluminum foil. Put it in the oven and bake for about 1 1⁄2 hours, until the meat is tender. Uncover the pan and measure the juices in the pan: you will need 4 water-glassfuls. If the liquid is less, top up with hot water. Add the rice to the pan between the pieces of meat and spread it with a spoon so it is covered by the liquid. Add the pine nuts, raisins and fennel or dill, grind over some fresh pepper and cover all, or almost all, of the dish with the slices of Limnos kalathaki cheese. Return to the oven and bake for 20 minutes or until the rice is cooked and the cheese has softened and browned.
Remove the garlic and rosemary and pour the remaining contents of the pot into the baking pan, among the pieces of meat. Add enough water to cover the pieces, season with salt and pepper, and cover the pan first with parchment paper and then tightly with aluminum foil. Put it in the oven and bake for about 1 1⁄2 hours, until the meat is tender. Uncover the pan and measure the juices in the pan: you will need 4 water-glassfuls. If the liquid is less, top up with hot water. Add the rice to the pan between the pieces of meat and spread it with a spoon so it is covered by the liquid. Add the pine nuts, raisins and fennel or dill, grind over some fresh pepper and cover all, or almost all, of the dish with the slices of Limnos kalathaki cheese. Return to the oven and bake for 20 minutes or until the rice is cooked and the cheese has softened and browned.