📝 About This Recipe
Hailing from the picturesque island of Sifnos, Mastelo is a masterpiece of Cycladic simplicity, traditionally prepared in a custom-made clay pot during the Easter festivities. This dish celebrates the purity of high-quality lamb or goat, perfumed with the unique aroma of fresh dill and bathed in local red wine without a drop of water. The result is fall-apart tender meat with a crisp, golden exterior and a rich, concentrated sauce that captures the essence of the Aegean.
🥗 Ingredients
The Meat
- 2.5 kg Lamb or Goat (bone-in leg or shoulder, cut into large chunks)
- 2 tablespoons Sea salt (coarse Greek sea salt preferred)
- 1 tablespoon Black pepper (freshly cracked)
Aromatics and Liquid
- 2 large bunches Fresh Dill (finely chopped, including tender stems)
- 500 ml Dry Red Wine (a robust Greek wine like Agiorgitiko)
- 10-12 pieces Vine twigs (cleaned and dried (traditional) or a stainless steel rack)
The Seal
- 2 cups All-purpose flour (for the dough seal)
- 3/4 cup Water (to mix with flour)
- 2 sheets Parchment paper (to cover the pot)
👨🍳 Instructions
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1
Begin by washing the lamb pieces thoroughly with cold water. Pat them dry with paper towels; removing excess moisture is crucial for the meat to sear slightly during the long roast.
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2
In a large bowl, season the meat generously with the coarse sea salt and freshly cracked black pepper. Massage the seasoning into the meat to ensure every crevice is coated.
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3
Add the finely chopped dill to the bowl. Toss the lamb pieces vigorously so the dill adheres to the seasoned surface of the meat.
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4
Pour the red wine over the meat. Cover the bowl and let it marinate for at least 1-2 hours at room temperature, or overnight in the refrigerator for deeper flavor penetration.
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5
Prepare your 'Mastelo' (clay pot) or a heavy Dutch oven. Traditionally, vine twigs are placed in a crisscross pattern at the bottom to create a natural rack, preventing the meat from boiling in its juices.
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6
If you don't have vine twigs, place a small wire rack at the bottom of the pot. Arrange the lamb pieces carefully on top of the twigs or rack, stacking them neatly.
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7
Pour the remaining wine and dill marinade from the bowl into the bottom of the pot. Do not add any water; the meat will release its own succulent juices.
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8
Place a layer of parchment paper over the mouth of the pot, then cover with the lid. If using a traditional clay pot without a tight lid, use a second layer of parchment tied with kitchen twine.
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9
Prepare the 'louto' (seal) by mixing flour and water until a stiff dough forms. Roll it into a long rope and press it around the edge where the lid meets the pot to create an airtight seal.
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10
Preheat your oven to 150°C (300°F). Place the pot in the center of the oven and bake for 5 to 6 hours. The low temperature and long duration are the secrets to the meat's melting texture.
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11
After 5 hours, carefully crack the dough seal and remove the lid. The meat should be dark golden and pulling away from the bone.
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12
Increase the oven temperature to 200°C (400°F) and bake uncovered for another 15-20 minutes to give the top pieces a beautiful, crispy crust.
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13
Remove from the oven and let the meat rest in the pot for 15 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist.
💡 Chef's Tips
Always use bone-in meat as the marrow adds incredible depth and gelatinous richness to the sauce. If you cannot find vine twigs, thick stalks of rosemary or even cinnamon sticks can provide a similar aromatic elevation for the meat. Don't skip the dough seal; it traps the steam inside, which is what tenderizes the tough fibers of the lamb without adding water. For the best results, use a high-quality dry red wine that you would actually enjoy drinking. If the lamb is very lean, you can drizzle 2-3 tablespoons of extra virgin olive oil over the top before sealing.
🍽️ Serving Suggestions
Serve with thick-cut potato wedges roasted in the same oven, seasoned with lemon and oregano. A crisp Greek salad (Horiatiki) provides a refreshing acidic contrast to the rich, fatty lamb. Pair with a glass of Xinomavro or the same Agiorgitiko used in the cooking process. Provide plenty of crusty sourdough bread to soak up the 'mastelo' juices at the bottom of the pot. A side of Greek yogurt or tzatziki can help balance the intense herbal notes of the dill.