Janjetina – Roast Lamb with Mediterranean Herbs

Porady, rozwiązywanie problemów i warianty

• Sugestie podania i połączenia

  Serve sliced roast lamb with the pan-roasted potatoes and onions on the side. The potatoes will be golden and infused with garlic-herb flavor. A simple tomato and cucumber salad dressed with olive oil and parsley cuts the richness. Grilled vegetables (zucchini, bell peppers) also pair nicely. Pair with a robust Croatian red wine like Plavac Mali or a flavorful white (Grk) to complement the lamb. A light beer can refresh the palate.

• Przechowywanie i podgrzewanie

  Refrigerate: Leftovers can be chilled and stored for up to 3 days. The meat stays moist and can even taste better after sitting with the juices. Reheat: Warm gently in a covered pan over low heat with a splash of broth or wine to keep it tender. Reheated lamb should reach 70°C (160°F) before serving. Avoid high heat to prevent drying out. Freeze: Shred the meat and freeze with a bit of sauce in a sealed container for up to 1 month.

• Wariacje i zamienniki

  Different herbs: Substitute rosemary with fresh thyme or bay leaves if preferred. Lemon zest on the lamb before roasting adds bright notes. Additional vegetables: Add carrots, celery or parsnips to the roasting pan for more variety. Bell peppers or cherry tomatoes could be added in the last hour of cooking. Spit roast: If you have a barbecue, cooking the whole lamb on a spit over coals yields a smoky flavor (traditional festival method). Faster method: Cut the lamb into large chunks and sear on all sides before braising. This reduces oven time but the result is still tender.

• Wskazówki szefa kuchni

  Even layers: Arrange potato slices in a single layer at the bottom to ensure even roasting. Seal tightly: Make sure the roasting pan is well-sealed so the steam basts the meat. Use foil under the lid if needed. Monitor liquid: Check early so the liquid does not fully evaporate. Add water gradually if the pan dries out.

• Potrzebny sprzęt

  Large roasting pan or Dutch oven with lid. Meat thermometer (optional). Oven (180°C / 350°F capability). Sharp carving knife. Basting spoon or brush. Serving platter.