Thessaloniki Hickory Supreme
Background and Description
The Thessaloniki Hickory Supreme is a remarkable dish that blends the smoky flavors of hickory with the rich culinary traditions of Thessaloniki, Greece. Known for its vibrant markets and diverse gastronomy, Thessaloniki offers a plethora of influences from across the Mediterranean. This dish celebrates these influences by marrying traditional Greek ingredients with the bold, robust essence of hickory smoke.
The hickory flavor adds a unique twist to the traditional Greek lamb, excellent for those looking to experiment with more diverse flavor profiles. Historically, Thessaloniki has served as a cultural crossroads between Europe and Asia, allowing for a range of culinary innovations. The Thessaloniki Hickory Supreme is no exception, promising a delightful dining experience steeped in history and flavor.
Ingredients
- Lamb - 2 lbs, preferably shoulder or leg
- Olive Oil - 3 tablespoons
- Hickory Smoked Salt - 1 tablespoon
- Garlic - 4 cloves, minced
- Thyme - 2 teaspoons, dried
- Oregano - 2 teaspoons, dried
- Lemon - 1, juiced
- Red Wine - 1 cup
- Tomatoes - 2, diced
- Onions - 1 large, chopped
- Potatoes - 4 medium, quartered
- Feta Cheese - 1 cup, crumbled
- Black Olives - 1/2 cup, pitted and sliced
- Rosemary - 2 sprigs, fresh
Preparation
Marinating the Lamb
Begin by marinating the lamb. In a large bowl, combine the olive oil, hickory smoked salt, garlic, thyme, and oregano. Mix thoroughly to create a marinade. Add the lamb to the bowl and ensure it is well-coated with the marinade. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
Preparing the Vegetables
While the lamb is marinating, prepare the tomatoes, onions, and potatoes. Dice the tomatoes and chop the onions. Quarter the potatoes and set them aside in a bowl of cold water to prevent browning.
Cooking Process
Roasting the Lamb
Preheat your oven to 350°F (175°C). Take the marinated lamb out of the refrigerator and allow it to come to room temperature. Heat a large ovenproof skillet over medium-high heat and add a splash of olive oil. Sear the lamb on all sides until it forms a brown crust. This should take about 8 minutes.
Once seared, remove the skillet from the heat. Pour the red wine over the lamb and add the prepared tomatoes and onions to the skillet. Squeeze the juice of one lemon over the mixture and top with the fresh rosemary sprigs.
Cover the skillet with aluminum foil and place it into the preheated oven. Let the lamb roast for about 1.5 to 2 hours. Check periodically and baste with the pan juices to keep it moist.
Adding the Potatoes
At the one-hour mark, drain the potatoes and remove the foil from the skillet. Arrange the potatoes around the lamb and continue roasting. This will allow the potatoes to absorb the delicious flavors from the pan juices and become tender.
Final Touches
Once the lamb is tender and the potatoes have cooked through, remove the skillet from the oven. Carefully transfer the lamb to a serving platter and surround it with the roasted potatoes. Garnish with crumbled feta cheese and sliced black olives for an added savory dimension.
How to Enjoy
Serve the Thessaloniki Hickory Supreme family-style, allowing each guest to savor the harmonious blend of smoky and tangy flavors. Pair the dish with a fragrant Greek salad and a glass of robust red wine. This dish is perfect for special occasions or any gathering that celebrates culinary diversity. Enjoy the journey through taste, history, and the aroma of hickory-infused Greek tradition.
Be sure to set your cooking timer as you follow this recipe, ensuring each step is executed to perfection and you enjoy the full experience of creating the Thessaloniki Hickory Supreme.