Time: 1 - 1½ hours
Degree of Difficulty: Easy
Tsigariasto lamb or goat is one of the most typical dishes of Sfakia and Western Crete. Of course, his reputation has spread to all of Chania Crete mainly for his delicacies and because of his scarce materials we can find them everywhere.
- 1½kg of goat or lamb (we need moderately fat but not lean pieces - we can choose any part of the animal from neck to thigh; we ask the butcher to cut our meat with bone in about 4cm)
- 80 ml olive oil, salt
- Freshly ground pepper
- 120 ml dry, white or red wine (optional)
Secret: Depending on the age of the animal, more or less cooking may be needed. Ideally, the lamb should not be older than 6 - 8 months.
Wash and drain the meat well. In a shallow saucepan, place the oil and set it on high heat. Once it is well warmed, put the meat pieces in and brown for about 5 minutes on all sides. Salt and pepper. If using wine, put it at this point and lightly shake the pan until the alcohol has evaporated. Reduce the temperature to near minimum, cover it well with the lid and allow it to cook for about 1 - 1½ hours or until it is done. When roasting we check the meat; we will see that it extracts its liquids into the roast. Shortly before cooking is completed, we expel to evaporate the liquids and leave the meat with its fat only. Serve hot with french fries.
Tip: Its secret is to bake it so have some patience, it's worth it. Lower the heat to “low” and let it simmer stirring occasionally to keep us from sticking.
Enjoy it with a bottle of fine red wine sitting comfortably in the dining room or at the balcony with the amazing view of Lotos Luxury Apartments.
Stin ygeia mas kai kali orexi !!!