arni sti stamna (lamb in a pottery dish)

Categories
Greek
Meat
Main dish
Yield
6 servings
MeasureIngredient
½ cup Pure olive oil
Leg of baby lamb (5-6 lbs) boned and cut into 6 large chunks
Lemon; juiced
2 larges Ripe tomatoes peeled, seeded & diced
  Salt
  Freshly ground black pepper
5 ounces Kefalotiri or feta cheese cut into 6 slices
1 tablespoon All-purpose flour
¾ cup Dry white wine
½ cup Hot water

Heat ¼ cup of the oil in a large, heavy skillet. Saute the lamb chunks until they are evenly browned. Transfer them to a shallow pottery baking dish large enough to hold all the meat in 1 layer.

Sprinkle with lemon juice, spread the diced tomatoes on top, and season with salt and pepper. Place one slice of cheese on each piece of lamb.

Preheat the oven to 400 F.

Heat the remaining oil in the skillet and add the flour. Stir over medium heat for a few minutes, until the mixture is smooth and lightly colored. Turn the heat to low and add the wine and hot water.

Stir constantly until the mixture thickens slightly. Pour the sauce over the lamb. Place the cover on the pottery dish and carefully wrap the whole dish in aluminum foil to seal in the moisture. Bake for about 1 hour and 15 minutes. Remove the foil and serve immediately.

Source: Sofi's Aegean Kitchen (by Sofi Lazarides Konstantinides) Typed for you by Karen Mintzias From: Karen Mintzias Date: 09-20-94

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