Greek cuisine · Salads & Mezze

Syglino Manis

Lamb slices from the Mani, cooked in orange zest and fennel and smoked over herb embers.

Ingredients · for 6 servings

• 800 g lamb shoulder (boneless)
• 2 organic oranges
• 1 tbsp fennel seeds
• 2 bay leaves
• 150 ml olive oil
• 3 garlic cloves
• 1 tsp dried oregano
• 2 tbsp red wine vinegar
• 1 tsp coarse sea salt

Instructions

1. Cut the lamb into roughly 3 cm thick slices, rub with sea salt, crushed garlic, red wine vinegar and 1 tsp crushed fennel seeds, then cover and refrigerate overnight.
2. The next day, pat the meat dry and gently braise it covered in a wide pot with the juice of one orange, the bay leaves and 200 ml water for 45–55 min., until it falls apart with a fork.
3. Thinly peel the zest of the second orange and smolder it with the remaining fennel seeds and the oregano in a grill pan over embers or on the stove until thick smoke rises.
4. Lay the drained meat slices on a rack over the smoking herbs, cover and smoke for 12–15 min., until they smell amber-toned on the outside.
5. Cut the meat into thin slices, layer into a clean jar and cover completely with the olive oil – this way it keeps for two weeks in the fridge.
6. To serve, take the slices out of the oil, warm briefly in a pan and arrange with orange wedges and bread as a meze.