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Along the Dalmatian coast, a whole young lamb turning slowly over a wood fire signals a special occasion long before it reaches the table. The smell of fat dripping onto hot embers, the crackle of skin as it starts to blister, and the rhythm of family voices around the yard all mark this as a dish for gatherings rather than solitary meals. Roasted Dalmatian lamb, or Dalmatinska janjetina, sits at the center of Sunday lunches, feast days, and spring holidays, served with potatoes that have quietly absorbed every drop of flavor.
Traditional versions rely on a spit and seasoned firewood, often prepared by the most experienced cook in the family, or by specialists at roadside taverns along the coast and on the islands. The lamb itself tends to be young and relatively small, with delicate flavor, fine grain, and a gentle layer of fat that bastes the meat as it roasts. The seasoning is modest: salt, black pepper, garlic, a branch or two of rosemary, perhaps a bay leaf or slice of lemon. The point is not to mask the lamb but to frame it.
Home kitchens rarely have space for a full spit, yet the taste and texture can come surprisingly close with a carefully managed oven roast. This version works with a leg or a mix of leg and shoulder, both on the bone. Deep seasoning ahead of time lets salt move into the meat rather than sitting on the surface. A hot initial blast in the oven sets color on the skin and outer fat, while a steadier, lower heat gives the interior time to turn tender without drying out. An instant-read thermometer helps the cook pull the lamb at the right moment, with the interior still rosy or cooked through, depending on preference.
Potatoes play more than a supporting role here. Cut into thick wedges and spread across the roasting pan, they sit under the lamb and catch its dripping fat, along with white wine, stock, and the juices that build up as the roast cooks. Onion slices soften and melt into the pan, lending sweetness to the potatoes and the jus. By the time the lamb reaches carving temperature, the potatoes have turned creamy inside and golden around the edges, with a glossy surface from the pan juices.
This is not a rushed dish. It suits days when the kitchen can work at its own pace and the meal can wait for the roast rather than the other way around. At the same time, the method is straightforward: one main pan, one main piece of meat, and a handful of ingredients that appear often in Dalmatian cooking—olive oil, garlic, lemon, and rosemary. The recipe adapts easily to different occasions. A full leg suits a larger family lunch. A smaller shoulder fits a quieter weekend meal, with leftovers that can find their way into sandwiches, salads, or simple pasta dishes.
What sets this version apart is its balance between authenticity and practicality. The flavor profile pays close attention to coastal habits: restrained aromatics, good olive oil, and the natural sweetness of lamb and potatoes. The method fits a modern oven while keeping the spirit of slow, social roasting intact. Served with a green salad, blitva (Swiss chard with potatoes), or just fresh spring onions and bread, this pan of lamb and potatoes brings a slice of Dalmatia to the table without requiring a spit in the yard.
6
servings25
minutes135
minutes650
kcalThis oven-roasted Dalmatian lamb takes inspiration from traditional Dalmatinska janjetina while staying realistic for a home kitchen. Bone-in leg and shoulder are salted ahead of time, studded with garlic, and rubbed with rosemary, lemon, and olive oil. The meat roasts over a bed of potatoes and onion that soak up lamb fat, white wine, and stock, turning soft inside and crisp at the edges. A brief blast of high heat sets color, followed by a lower, steady roast for tender slices that carve cleanly. The dish suits Sunday lunches, Easter, or any meal where a single pan can feed a small group with minimal last-minute work. The flavor is straightforward, lamb-forward, and distinctly coastal, with enough structure to welcome simple salads and local wines.
2–2.5 kg bone-in lamb leg and/or shoulder — young lamb if possible; trim only thick surface fat; keep a thin layer for basting
2½ tsp fine sea salt — for seasoning the meat and the surface
1 tsp freshly ground black pepper — adjust at carving if needed
6–8 cloves garlic, peeled — for studding the lamb and tossing with potatoes
2–3 sprigs fresh rosemary — leaves stripped; stems can go into the pan
1 tsp dried oregano (optional) — a nod to some coastal households that favor a mixed herb note
1 tbsp finely grated lemon zest — from 1 unwaxed lemon, for fragrance rather than sourness
3 tbsp extra-virgin olive oil — to coat the lamb and help browning
1.5 kg waxy or all-purpose potatoes, peeled — cut into thick wedges; varieties that hold shape work best
2 medium yellow onions (about 300 g), sliced — add sweetness and body to the pan juices
3 tbsp extra-virgin olive oil — to coat potatoes and onion
200 ml dry white wine — a fresh, coastal style wine suits the dish; for alcohol-free, use stock plus a squeeze of lemon instead
300 ml light lamb or chicken stock, or water — keeps the pan from drying out and builds flavor in the potatoes
2 bay leaves — ideally fresh; dried works as well
½ tsp fine sea salt — for the potatoes (add more to taste)
¼ tsp freshly ground black pepper — for the potatoes
Lemon wedges, for serving — guests can add brightness to their slices
Fresh rosemary or flat-leaf parsley, chopped (optional) — scattered lightly over carved lamb
Flaky sea salt (optional) — final seasoning on sliced meat and potatoes
Dry the lamb and score the fat - Pat the lamb dry with paper towels and, using a sharp knife, lightly score the fat cap in a crosshatch pattern without cutting into the meat.
Season the meat in advance - Rub 2 teaspoons of fine sea salt and 1 teaspoon of black pepper all over the lamb, pressing the seasoning into the scores and any crevices; refrigerate uncovered or loosely covered for 2–12 hours.
Make the garlic-herb paste - Shortly before roasting, finely chop the garlic cloves with rosemary leaves and lemon zest, then work in 3 tablespoons of olive oil and the dried oregano, forming a loose paste.
Stud the lamb with garlic and herbs - Using the tip of a knife, poke small pockets into the thicker parts of the lamb; push a little herb paste into each pocket and spread the rest over the exterior.
Heat the oven and prepare the pan - Heat the oven to 220°C (425°F). Lightly oil a large, heavy roasting pan that can hold the lamb with space around it.
Season the potatoes and onion - Spread potato wedges and sliced onion in the pan, sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper, and drizzle with 3 tablespoons of olive oil; toss until coated in oil and seasoning.
Add wine, stock, and aromatics - Pour the white wine and stock around the potatoes, tuck in bay leaves and any leftover rosemary stems, and level the potatoes so they form an even bed.
Set the lamb over the potatoes - Place the lamb directly on top of the potatoes, fat side up. If using two smaller pieces, arrange them in a single layer so that air can circulate.
Start with high heat - Roast at 220°C (425°F) for 20 minutes, until the surface of the lamb takes on a deep golden color and the pan juices bubble briskly.
Lower the heat and continue roasting - Lower the oven temperature to 170°C (340°F). Roast for 1½–1¾ hours, basting the lamb with pan juices every 25–30 minutes and turning the potatoes if the top layer browns faster than the rest.
Check doneness with a thermometer - Begin checking the internal temperature in the thickest part of the lamb after 1 hour at the lower temperature. Aim for about 60–63°C (140–145°F) for medium rare or 70°C (160°F) for fully cooked, remembering that the temperature will rise slightly while resting.
Protect the surface if needed - If the skin or fat darkens too quickly before the interior reaches the target temperature, tent the lamb loosely with foil and continue roasting.
Rest the lamb - Transfer the lamb to a warm platter or board, tent loosely with foil, and rest for 20–25 minutes so the juices redistribute.
Reduce and adjust the pan juices - While the lamb rests, check the potatoes. If the pan looks very liquid, set it over medium heat on the stovetop and simmer for 5–8 minutes, stirring gently, until the juices thicken slightly and coat the potatoes.
Carve and garnish - Carve the lamb across the grain into thick slices or smaller pieces from the bone, arrange over or alongside the potatoes, spoon over some pan juices, and finish with a light sprinkling of chopped herbs, flaky salt, and lemon wedges on the side.
Approximate values for one of 6 servings, including lamb, potatoes, and pan juices:
| Nutrient | Amount (approximate) |
|---|---|
| Calories | ~650 kcal |
| Carbohydrates | ~35 g |
| Protein | ~40 g |
| Fat | ~35 g |
| Fiber | ~4 g |
| Sodium | ~750 mg |
| Key Allergens | None of the major allergens when served without bread or dairy-based sides; check specific wine and stock labels for sulfites or additives |
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