Braised Lamb with Honey and Thyme (Arnos Kreas me Meli)
The Quirky Foodster Team
Ingredients
Method
- Warm the olive oil in a heavy pot and brown the lamb pieces on all sides.
- Remove the lamb and soften the onion in the same pot.
- Return the lamb to the pot and add the honey, vinegar, water, and thyme.
- Bring to a simmer, cover, and cook gently for 1 hour 15 minutes to 1 hour 30 minutes, until the lamb is very tender.
- Season with salt and serve with the reduced pan juices spooned over.
Introduction: Slow-braised lamb sweetened with honey and scented with thyme, a dish for feast days when meat was more plentiful.
Cultural Background: Meat was eaten less frequently than grain, fish, or vegetables in the everyday Greek diet, often reserved for festivals and sacrifice, where honey-sweetened, herb-scented preparations were favoured for celebratory meals.
Tips: Uncover the pot for the last 15 minutes if the sauce needs thickening further.
Variations: Goat meat can be used in place of lamb; dried figs added partway through the braise add extra sweetness.
Nutrition: Approx. 480 kcal per serving.
FAQs:
Q: Was lamb an everyday food?
A: No — meat was more occasional fare, often tied to religious festivals and sacrifice, rather than a daily staple.
Q: Can this be made in advance?
A: Yes, it reheats well and the flavour deepens overnight.
- Lamb shoulder, cut into large pieces — 1.2 kg (2.6 lb)
- Olive oil — 2 tbsp
- Onion, chopped — 1
- Honey — 3 tbsp
- Wine vinegar — 2 tbsp
- Water — 500 ml (2 cups)
- Fresh thyme — 4 sprigs
- Salt — to taste
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