Traditional braised lamb tsigariasto

10’

6

Σχετικά με τη συνταγή

Calories ~650kcal

Protein ~45g

Carbohydrates ~2g

Fat ~50g

Greek

Preparation 10’

Cooking 1 hour 30’

Servings 6

Διατροφική αξία ανά μερίδα

Calories ~650kcal

Protein ~45g

Carbohydrates ~2g

Fat ~50g

The recipe

Traditional braised lamb tsigariasto

Greek

10’ Preparation

1 hour 30’ Cooking

6 Servings

Nutrition per serving

~650 kcal Calories

~45 g Protein

~2 g Carbohydrates

~50 g Fat

Ingredients

2 kg lamb, cut into medium-sized pieces (leg, shoulder and ribs)
120 ml extra virgin olive oil
120 ml dry white wine
2–3 sprigs fresh thyme
Sea salt flakes
Freshly ground black pepper

Traditional braised lamb tsigariasto

Preparation: 10’ Cooking: 1 hour 30’ Servings: 6 Cuisine: Greek

Nutrition per serving: Calories ~650 kcal · Protein ~45 g · Carbohydrates ~2 g · Fat ~50 g

Ingredients

2 kg lamb, cut into medium-sized pieces (leg, shoulder and ribs)
120 ml extra virgin olive oil
120 ml dry white wine
2–3 sprigs fresh thyme
Sea salt flakes
Freshly ground black pepper

Method

Heat a large pot over medium-high heat and add the olive oil. Once the oil is hot, add the lamb pieces.
Sear the lamb over medium to high heat, turning the pieces gradually until they are evenly browned and beautifully caramelized on all sides.
Once the lamb has developed a rich golden color, season with sea salt flakes and add the thyme sprigs.
Deglaze the pot with the white wine and allow the alcohol to evaporate for a few minutes.
Cover the pot, reduce the heat to low and let the lamb cook gently, preferably over very low heat, in its own juices and the aromatic olive oil.
Cook for approximately 1 hour and 30 minutes, or until the meat is tender, succulent and easily falls away from the bone.
Shortly before the end of the cooking time, add the freshly ground black pepper.
Remove the pot from the heat and serve the lamb hot, garnished with a little fresh thyme and a drizzle of the aromatic olive oil from the pot.
Serve ideally with crispy fried potato wedges.
TIPS

The secret to authentic tsigariasto is to sear the meat thoroughly before slow cooking. This locks in the juices and develops its rich flavor.

High-quality ingredients, proper searing and slow, gentle cooking create an exceptionally tender dish that melts in your mouth and brings out the full flavor of the lamb.

Add the black pepper at the end of the cooking process to preserve its fresh aroma and flavor.

METHOD

Heat a large pot over medium-high heat and add the olive oil. Once the oil is hot, add the lamb pieces.

Sear the lamb over medium to high heat, turning the pieces gradually until they are evenly browned and beautifully caramelized on all sides.

Once the lamb has developed a rich golden color, season with sea salt flakes and add the thyme sprigs.

Deglaze the pot with the white wine and allow the alcohol to evaporate for a few minutes.

Cover the pot, reduce the heat to low and let the lamb cook gently, preferably over very low heat, in its own juices and the aromatic olive oil.

Cook for approximately 1 hour and 30 minutes, or until the meat is tender, succulent and easily falls away from the bone.

Shortly before the end of the cooking time, add the freshly ground black pepper.

Remove the pot from the heat and serve the lamb hot, garnished with a little fresh thyme and a drizzle of the aromatic olive oil from the pot.

Serve ideally with crispy fried potato wedges.

TIPS

The secret to authentic tsigariasto is to sear the meat thoroughly before slow cooking. This locks in the juices and develops its rich flavor.

High-quality ingredients, proper searing and slow, gentle cooking create an exceptionally tender dish that melts in your mouth and brings out the full flavor of the lamb.

Add the black pepper at the end of the cooking process to preserve its fresh aroma and flavor.