Kaspakino lamb with rice and kalathaki cheese

One of the island’s most distinctive dishes and a true emblem of Lemnian cuisine. Lamb is slow-cooked until tender and juicy, with rice, herbs, raisins, and pine nuts that add a sweet-sour, slightly spicy depth, enriched with fennel or dill aromas. The dish is finished with a topping of kalathaki Lemnou, which melts in the oven to form a golden crust with irresistible flavor and presentation.