Greek cuisine · Salads & Mezze

Louza Mykonou

Lamb loin seasoned with pepper, savory and wine, air-dried and sliced wafer-thin.

Ingredients · for 6 servings

• 800 g lamb loin, whole piece
• 80 g coarse sea salt
• 2 tbsp black pepper, coarsely ground
• 1 tbsp dried thyme
• 1 tbsp dried savory
• 1 tsp ground cloves
• 200 ml red wine
• 2 tbsp olive oil

Instructions

1. Trim the lamb loin of sinew and fat, rub all over with the sea salt and let cure covered in the fridge for 24 hrs. – this salting time does not count toward the prep time.
2. Rinse the meat thoroughly, pat dry and marinate in the red wine for 12 hrs., turning once.
3. Mix pepper, thyme, savory and ground cloves, rub the patted-dry loin all over with it and wrap tightly in a clean cotton cloth.
4. Let the parcel dry in a cool, airy place or in the fridge on a rack for 10–14 days, until the meat is firm and has lost about a third of its weight.
5. Slice the finished louza wafer-thin with a very sharp knife or slicer, so the slices are almost translucent.
6. Arrange in a fan on a cold platter, drizzle with the olive oil and serve with olives, bread and a glass of wine.