Slow-Braised Cretan Lamb with Handmade Hilopites, Creamy Anthotyro, and Smoked Rosemary Essence

Prepare the Lamb: Pat the lamb cubes dry with paper towels. Season generously with 1 teaspoon sea salt and 0.25 teaspoon freshly ground black pepper.

Sear the Lamb: Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary, sear the lamb on all sides until deeply caramelized and golden brown. Remove the seared lamb and set aside.

Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the finely chopped red onion and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.

Deglaze and Build Flavor: Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to release any flavorful browned bits. Allow the wine to simmer for 2-3 minutes until it has reduced by half.

Braise the Lamb: Return the seared lamb to the pot. Add the canned crushed tomatoes, beef broth, bay leaves, cinnamon stick, dried oregano, and the two fresh rosemary sprigs. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot tightly, and braise for 2.5 to 3 hours, or until the lamb is exquisitely fork-tender and easily shreds. Stir occasionally to ensure even cooking and prevent sticking.

Cook the Hilopites: About 20 minutes before the lamb is ready, bring a large pot of generously salted water to a rolling boil. Add the hilopites pasta and cook according to package directions until al dente. Drain thoroughly, reserving about 0.5 cup of the starchy pasta water.

Finish the Hilopites: In the same pot used for the pasta, melt the unsalted butter. Add the cooked hilopites, 0.5 cup of the rich lamb braising liquid, and a splash of the reserved pasta water if needed to create a light, glossy sauce that coats the pasta. Toss gently to combine.

Prepare the Creamy Anthotyro Sauce: In a medium bowl, combine the anthotyro cheese, heavy cream, grated Kefalotyri (or Parmesan) cheese, finely chopped fresh flat-leaf parsley, lemon zest, 0.25 teaspoon sea salt, and a pinch of freshly ground black pepper. Whisk or mix until the sauce is smooth and creamy.

Infuse Smoked Rosemary Essence (Optional but Recommended): If using wood chips for smoking, place a small handful in a smoker box or a foil pouch with holes. Ignite the wood chips until they produce a steady stream of fragrant smoke. Carefully place the fresh rosemary sprig over the smoke for a few minutes until it is subtly infused with a smoky aroma. Alternatively, simply use a fresh rosemary sprig for garnish.

Assemble and Serve: To plate, create a generous bed of the sauced hilopites on each serving dish. Spoon a substantial portion of the tender, slow-braised lamb and its aromatic sauce over the pasta. Dollop a spoonful of the creamy anthotyro mixture elegantly on top. Garnish with the smoked rosemary sprig (or a fresh sprig) and a final grind of black pepper for a touch of freshness and aroma. Serve immediately.