Mastello

A Culinary Journey Through the History of Mastello

The Mastello is a traditional Greek dish that originates from the beautiful island of Chios, a jewel of the Aegean Sea. Like many Greek recipes, it has been passed down through generations, infusing every bite with rich cultural history and familial traditions. The dish is especially popular during festive occasions such as Easter where it takes center stage on the dining table. The heart of the Mastello is its one-of-a-kind blend of flavors, brought together by the harmonious marriage of lamb, fresh herbs, and wine.

Ingredients

• Lamb - 2 kg, preferably shoulder or leg, cut into large chunks
• Red wine - 500 ml, a robust, aromatic wine works best
• Fresh dill - 1 bunch, finely chopped
• Fresh fennel - 1 bulb, thinly sliced
• Lemon - 2, juiced
• Olive oil - 100 ml
• Rosemary - 2 sprigs, fresh
• Dried oregano - 1 tablespoon
• Garlic - 6 cloves, minced
• Salt - to taste
• Black pepper - freshly ground, to taste
• Water - 250 ml, as needed

Preparation

The preparation of Mastello starts long before the cooking time, as its essence is captured by marinating the meat for an extensive period, allowing the flavors to meld beautifully. Begin by rinsing the lamb under cold water and patting it dry with paper towels. This helps to remove any potential gamey taste and prepares the meat for absorbing the flavor of the marinade.

In a large bowl, combine the red wine, dill, fennel, and the juice from the lemons. Stir in the olive oil, rosemary, oregano, and minced garlic. Season well with salt and pepper. Submerge the lamb pieces in this marinade, ensuring each piece is well coated. Cover with plastic wrap and place in the refrigerator for 12 to 24 hours, turning occasionally to ensure even marination.

Cooking Process

Preheat your oven to 180°C (350°F). Bring the marinated lamb to room temperature by setting it out for about 30 minutes. This allows for even cooking. Once the oven is ready, transfer the entire contents of the marinade and the lamb into a large roasting pan or ovenproof dish. You may want to add a generous splash of water to ensure there is enough liquid to bathe the meat throughout the roasting, keeping it tender and juicy.

Cover the roasting pan tightly with aluminum foil and place it in the oven. Allow to cook slowly for approximately 2.5 to 3 hours until the lamb is fork-tender and falling off the bone. Check periodically; if the liquid reduces too much, add more water or wine as desired. The goal is to create a lush, savory sauce that will enrich the flavors of the Mastello.

How to Enjoy Your Meal

Once the Mastello is done cooking, let it rest for about 10 minutes. This allows the juices to redistribute, making each bite more flavorful. Traditionally, this dish is served with crusty bread or potatoes, which are perfect for soaking up the aromatic sauce. A side salad with crisp greens, cucumbers, and tomatoes, dressed lightly with vinaigrette, provides a refreshing contrast to the richness of the Mastello.

The beauty of the Mastello lies not only in its taste but in its ability to bring family and friends together around the table, sharing stories and laughter. Whether enjoyed during an intimate family dinner or a grand celebration, the Mastello offers a taste of Greek tradition that is sure to become a cherished addition to your culinary repertoire.