A taste from Mesolongi, festive and customary. In December with the many festivities this dish that oozes rustic aromas and taste has an honorary place. The good quality of the meat is crucial and always accompanied by local red wine.
We give you the original recipe without any “make-up” as the women of Mesolongi say.
Enjoy it …
Lamb in a clay casserole with rice
From Persefoni, of the restaurant “Persefonis Mansion” Mesolongi
Ingredients
1.5 kg lamb
500 gr Carolina rice
1 wine glass of olive oil
50 gr pure butter
300 gr sheep yogurt
Sea salt from Mesolongi
Freshly ground peppers
Method of preparation
Cut the meat into portions and put it in a pot. Add water to cover the meat and bring to a boil once or twice.
Just when it starts to boil we remove it from the heat, pour the water and wash the meat well.
Then put the meat in a clay pot, add 1 liter of water, olive oil, pure butter, salt and the grounded peppers.
Put in a well preheated oven at 180 °C.
Once warm add the rice and continue cooking for about 1 hour, making sure to turn the pieces of meat to be browned on both sides.
Serve the dish with 1 tablespoon sheep yogurt and sprinkle with pepper.
