Cretan Savor

A Historical Delight from Crete

Cretan Savor is a traditional dish that hails from the largest of the Greek islands, Crete. This dish encapsulates the rustic flavors and rich culinary heritage of the region. Originating from the Venetian influence in the medieval era, Cretan Savor showcases the perfect harmony between savory and tangy, a testament to the island's unique position at the crossroads of Eastern and Western culinary traditions. It is a hearty meal ideal for family gatherings and festive occasions.

Ingredients

• Lamb - 1 kilogram, preferably shoulder or leg
• Vinegar - 150 ml, preferably red wine vinegar
• Garlic - 5 cloves, finely chopped
• Rosemary - 2 sprigs, fresh
• Olive Oil - 100 ml, extra virgin
• Salt - to taste
• Black Pepper - to taste
• Bay Leaf - 1 leaf
• Allspice - 1 teaspoon, ground

Preparation

In a large bowl, combine the chopped garlic, vinegar, rosemary sprigs, salt, freshly ground black pepper, olive oil, and allspice. Mix well to create a marinade. Add the lamb to the marinade, ensuring it's well coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.

Cooking Process

1. Preheat your oven to 160°C (320°F).
2. Remove the lamb from the marinade, saving the marinade for later use.
3. In a large oven-safe pan or casserole dish, heat some olive oil over medium heat. Sear the lamb on all sides until browned.
4. Pour the reserved marinade into the pan, add a bay leaf, and bring to a simmer.
5. Cover the pan with a lid or foil and transfer it to the preheated oven.
6. Roast the lamb for 2.5 to 3 hours until the meat is tender and falls off the bone. Check every so often to ensure there is enough liquid and baste with the juices.
7. Use a cooking timer to keep track of the time during the roasting process.
8. Once done, remove from the oven and let the lamb rest for at least 10 minutes before serving.

How to Enjoy Cretan Savor

This traditional Cretan dish is best enjoyed with a side of roasted potatoes or a fresh Greek salad. The acidity from the vinegar and the aromatic herbs make it a delightful main course. Pair it with a glass of robust Cretan red wine to truly savor its flavors.