Traditional braised lamb tsigariasto
Traditional braised lamb tsigariasto
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Traditional braised lamb tsigariasto
Υλικά
- 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
Εκτέλεση
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.
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.
