Venedig, Adriatiska havets pärla
Med sina romantiska kanaler, fantastiska arkitektur och stora historiska relevans fascinerar Venedig, en charmig stad vid Adriatiska havet, besökare. Det stora centrumet för denna…
On the island of Pag, lamb is not just another protein in the rotation; it anchors the table in a place where rock, wind, and sea set the rhythm of daily life. Paška janjetina refers to the fresh meat of suckling lambs from the local Pag breed, raised exclusively on the island and granted protected designation of origin status within the European Union. These lambs graze over sparse karst terrain threaded with low shrubs and hardy, aromatic plants, while the fierce bura wind sweeps sea spray over the pastures. The combination coats sage, immortelle, and other wild herbs with a fine veil of salt, and that mineral-herb character passes directly into the meat.
The result is lamb that cooks describe as pale, tender, and gently flavored rather than aggressively gamey. Independent food writers and reference guides often list Paška janjetina among Croatia’s most prized lambs, highlighting its delicate fat cover and subtle herb imprint. For locals, though, the focus falls less on rankings and more on occasion: Easter lunches, saint’s days, weddings, and long summer gatherings when family returns to the island. On those days, lamb appears in several guises, from whole animals turning slowly on the spit (janjetina na ražnju) to grill-grate cuts seared over wood fire (janjetina na gradele).
Another celebrated method across Dalmatia and Pag isjanjetina ispod peke—lamb roasted in a shallow pan beneath a heavy, bell-shaped lid that sits directly in embers. Under that cover, lamb, potatoes, and vegetables roast and braise at the same time, bathed in olive oil, wine, and their own juices until the meat softens and the potatoes soak up every drop of flavor. Traditional peka requires a wood-fired hearth and practice in handling live embers, which places it out of reach for many home cooks. Modern adaptations use a Dutch oven or deep roasting pan in a domestic oven, mimicking the enclosed environment with a tight-fitting lid or foil.
This recipe for Paška Janjetina – Pag Island Herb-Roasted Lamb follows that oven-based path. The lamb is marinated with olive oil, garlic, sage, rosemary, and lemon zest, echoing the island pastures where the animals graze. The meat roasts on a generous layer of potatoes, onions, and carrots, with white wine and stock providing gentle moisture. The first phase cooks covered at a moderate temperature, so the lamb relaxes and the vegetables turn soft and richly flavored. The final phase takes place uncovered at a higher heat, crisping the skin and giving the potatoes caramelized edges. A target internal temperature in the 80–85°C (176–185°F) range delivers the tender, almost shreddable texture associated with long-roasted lamb in peka-style dishes.
Pag lamb and Paški sir (the island’s famous sheep’s milk cheese) can be hard to find outside Croatia, yet the structure of the dish travel wells. Good-quality young lamb leg or shoulder stands in effectively, and any firm, gently salty aged sheep’s cheese can play the role of a small garnish on the plate. The method suits festive meals, but once the pan is in the oven, the work largely consists of patient waiting and a brief check near the end.
Served family-style in the roasting pan, Paška Janjetina brings a piece of Pag’s stony landscape indoors: crisp lamb, soft potatoes streaked with pan juices, and the quiet, resinous line of Mediterranean herbs. A simple green salad, some crusty bread, and perhaps a few shavings of hard sheep’s cheese complete a meal that feels rooted in place yet manageable in an ordinary kitchen.
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portioner30
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kcalPaška Janjetina – Pag Island Herb-Roasted Lamb – adapts Croatia’s famed Pag lamb tradition to a conventional oven while preserving its essential character. Bone-in lamb leg or shoulder marinates with olive oil, garlic, sage, rosemary, and lemon, then roasts over a bed of potatoes, onions, and carrots with white wine and stock. A covered phase keeps the meat tender and the vegetables soft, and a final uncovered roast crisps the skin and caramelizes the edges of the potatoes. The result is richly flavored yet well balanced: gentle lamb, aromatic herbs, and deeply seasoned pan juices in one pan. The dish suits festive lunches and weekend dinners, reheats well, and welcomes simple sides like salad, bread, and a little aged sheep’s cheese.
2.2–2.5 kg (4.8–5.5 lb) bone-in lamb leg or shoulder – Preferably from a young animal; moderate marbling helps keep the meat succulent.
4 tbsp extra-virgin olive oil – Forms the base of the marinade.
6 large garlic cloves, finely minced or grated – Divided; some for the marinade, some for the pan vegetables.
2 tbsp fresh rosemary, finely chopped – Sturdy, piney note that suits lamb.
2 tbsp fresh sage, finely chopped – Traditional Pag herb; dried sage works in a pinch (use 2 tsp).
1 tsk torkad oregano – Adds a familiar Dalmatian accent.
2 tsp fine sea salt – Split between marinade and last-minute seasoning.
1½ tsp freshly ground black pepper – Split between marinade and vegetables.
1 tsp lemon zest – Brightens the richness of the meat.
1.2 kg (2.6 lb) waxy potatoes, peeled and cut into thick rounds – Waxy varieties (e.g., yellow potatoes) keep their shape.
3 medium yellow onions, cut into thick wedges – Soften into the pan juices.
3 medium carrots, cut into chunky pieces – Add gentle sweetness.
1 red bell pepper, cut into strips – Optional but common in oven-style peka.
3 tbsp extra-virgin olive oil – For coating the vegetables.
2–3 fresh rosemary sprigs – Laid on the vegetables to perfume the pan.
2–3 fresh sage sprigs – Left whole for fragrance.
1 lagerblad – Subtle background note.
1 tsp sea salt – For seasoning the vegetable layer.
½ tsp freshly ground black pepper – For the vegetables.
180 ml (¾ cup) dry white wine – Croatian Pošip or Malvazija where available; otherwise any dry, medium-bodied white.
180 ml (¾ cup) low-sodium chicken or light lamb stock – Adds moisture and depth.
60 ml (¼ cup) water – Helps form a steady braising base at the start.
2 msk extra jungfruolja – For drizzling over the finished dish.
Flaky sea salt – For final seasoning at the table.
Citronklyftor – Guests can add acidity to taste.
Shavings of firm sheep’s cheese (optional) – Pag cheese if available, or another aged sheep’s cheese.
Lamb – Young lamb shoulder with bone works well if leg is unavailable. For a milder flavor, a mix of lamb and veal is common in some households.
Wine-free version – Replace wine with extra stock and add 1 tbsp lemon juice during the final 10 minutes of roasting.
Gluten-free – The base recipe contains no gluten; serve with gluten-free bread or polenta if needed.
Dairy-free – Omit the cheese garnish; the main dish remains dairy-free.
Trim and dry the lamb. Pat the lamb leg or shoulder dry and trim away excess surface fat, leaving a thin, even layer for flavor and protection during roasting.
Blanda marinaden. In a bowl, combine 4 tbsp olive oil, 4 minced garlic cloves, chopped rosemary and sage, dried oregano, 1½ tsp sea salt, 1 tsp black pepper, and lemon zest. Stir to form a loose paste.
Coat the meat. Rub the marinade over the lamb, working it into any natural seams so that the herbs reach the interior surfaces.
Rest in the fridge. Place the lamb in a non-reactive dish, cover, and refrigerate for at least 4 hours and up to 24 hours. Turn once or twice if time allows.
Bring to room temperature. Take the lamb out of the refrigerator 45–60 minutes before cooking so it approaches room temperature for more even roasting.
Heat the oven. Preheat the oven to 170°C (340°F). Place a rack in the lower third position.
Season the potatoes and vegetables. In a large roasting pan or wide Dutch oven, combine potatoes, onions, carrots, and bell pepper. Add 2 minced garlic cloves, 3 tbsp olive oil, 1 tsp sea salt, and ½ tsp black pepper, then toss until everything is lightly coated.
Add herbs and liquids. Tuck rosemary and sage sprigs and the bay leaf among the vegetables. Pour in the white wine, stock, and water so that there is a shallow layer of liquid on the bottom.
Position the lamb. Place the marinated lamb on top of the vegetable bed, fat side up. Spoon any remaining marinade over the meat.
Cover tightly. Cover the pan with a lid or several layers of foil, sealing the edges to trap steam and mimic a peka-style environment.
Roast until nearly tender. Roast for 1 hour 45 minutes, basting the lamb once with pan juices after about 1 hour. The vegetables should be softening and the lamb should feel yielding to the tip of a knife.
Increase the heat. Remove the lid or foil, skim off excess surface fat if there is a thick layer, and raise the oven temperature to 200°C (390°F).
Roast uncovered. Continue roasting for 25–35 minutes, rotating the pan once, until the lamb skin turns deep golden and crisp and the potatoes show browned edges. Aim for an internal temperature of about 80–85°C (176–185°F) in the thickest part near the bone for a tender, pull-apart texture.
Rest the lamb. Transfer the lamb to a cutting board, tent loosely with foil, and rest for 15–20 minutes so the juices redistribute.
Reduce the pan juices if needed. While the lamb rests, check the vegetables; if the juices seem very thin, return the pan to the oven for 5–10 minutes to concentrate slightly.
Slice and serve. Carve the lamb into thick slices or large chunks, arrange over the potatoes and vegetables, drizzle with 2 tbsp olive oil and a little flaky sea salt, and serve with lemon wedges.
Approximate values for one of six servings, calculated from standard reference data:
| Näringsämne | Approximate Amount |
|---|---|
| Kalorier | ~880 kcal |
| Kolhydrater | ~40 g |
| Protein | ~55 g |
| Fett | ~55 g |
| Fiber | ~5 g |
| Natrium | Moderate, varies with salting and stock used |
| Key Allergens | None in base recipe; dairy present only if cheese garnish is used |
Values are estimates and vary with the exact lamb cut, fat trimming, choice of stock, and serving size.
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