De bedst bevarede gamle byer: Tidløse muromkransede byer
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Janjetina is the Croatian word for lamb, and it represents one of the country’s most cherished celebratory dishes. In coastal regions, especially Dalmatia, a young lamb is roasted slowly with fragrant Mediterranean herbs like rosemary, garlic, and oregano. The traditional method, called under taget, involves cooking the meat under a bell-shaped lid over coals, allowing it to braise in its own juices. At home, this dish is often recreated in a Dutch oven or heavy baking dish with a tight lid.
The magic of Janjetina lies in simplicity: the lamb’s natural flavor shines with just olive oil, garlic, and fresh herbs. As it roasts for hours, the meat becomes fall-apart tender and infused with smoke-kissed notes if made outdoors. It’s commonly served with roasted potatoes and vegetables that have cooked alongside the lamb, soaking up those savory drippings. This roast lamb brings families together on festive occasions, offering a melt-in-your-mouth texture and a rich, aromatic taste that feels both rustic and special.
4
portioner30
minutter40
minutter300
kcalThis recipe yields a Mediterranean-style roast lamb (janjetina) suitable for about six people. A leg or shoulder of lamb is rubbed with salt, pepper, and herbs, then layered over potatoes and onions. It roasts in the oven for a few hours until the meat is tender and juices create a natural sauce. Each serving offers succulent lamb with a golden crust, accented by garlic and rosemary aromas, and tender, herb-flecked potatoes on the side.
2 kg (4–5 lb) lamb leg or shoulder, bone-in, trimmed of excess fat (young lamb preferred)
4–5 cloves garlic, minced or sliced (infuses the meat with flavor)
2–3 sprigs fresh rosemary (or 2 tsp dried)
2 tsp dried oregano (or herbes de Provence blend)
4 large potatoes, peeled and thickly sliced (for roasting alongside)
3 large onions, peeled and quartered
60 ml (1/4 cup) olive oil (plus extra for drizzling)
120 ml (1/2 cup) white wine (optional but recommended)
120 ml (1/2 cup) water or lamb broth
Salt og peber, to taste (generous salt enhances flavor)
Citronbåde, for serving (brightens rich roast)
Fresh parsley or mint, chopped (for garnish, optional)
Season the lamb: Rub the lamb all over with salt, pepper, garlic, oregano, and olive oil. Optionally, marinate it covered in the fridge for a few hours or overnight with fresh rosemary and oil for deeper flavor.
Tilbered grøntsager: Arrange sliced potatoes and onion quarters in the bottom of a heavy roasting pan or Dutch oven. Drizzle with a little olive oil and season with salt and pepper.
Add the lamb and herbs: Place the seasoned lamb on top of the vegetables in the pan. Tuck rosemary sprigs around the meat and drizzle any remaining oil over the lamb.
Add liquids: Pour the white wine and water (or broth) into the pan around the lamb. The liquid should come up at least an inch; add more water if needed.
Cook under cover: Cover the pan tightly with a lid or foil. Roast in a preheated oven at 180°C (350°F) for about 2–2.5 hours. Check after 1 hour and baste the lamb with its juices or add a splash more water if the pan looks dry.
Check for tenderness: After 2 hours, test the lamb with a fork – it should be very tender and easily pulled apart. If not, continue cooking for another 15–30 minutes, checking occasionally.
Hvil og servering: Remove the lamb from the oven and let it rest for 10–15 minutes before carving. Serve with the roasted potatoes and onions, spooning pan juices over the meat. Garnish with lemon wedges and chopped parsley or mint.
| Kalorier | Carbohydrates (g) | Protein (g) | Fedt (g) | Fiber (g) | Sodium (mg) | Allergener |
| 800 | 20 | 50 | 90 | 5 | 200 | Ingen |
Præcis bygget til at være den sidste beskyttelseslinje for historiske byer og deres indbyggere, er massive stenmure tavse vagtposter fra en svunden tid.…
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