Traditional Roasted Lamb with Potatoes (Pečena Janjetina s Krumpirom)
Tradicionalno jelo · Croatian
A classic Croatian dish featuring tender, slow-roasted lamb seasoned with rosemary and garlic, served alongside perfectly roasted potatoes. This recipe emphasizes traditional preparation for authentic flavor.
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Sastojci
- Lamb shoulder or leg1.5 kg
- Potatoes1 kg
- Garlic6 cloves
- Fresh rosemary3 sprigs
- Olive oil4 tbsp
- Saltto taste
- Black pepperto taste
- White wine100 ml
Koraci
- 1
Preheat oven to 180°C (350°F).
- 2
Peel and cut potatoes into large wedges. Mince 3 cloves of garlic and chop rosemary.
- 3
Rub the lamb all over with olive oil, salt, and pepper. Insert slivers of the remaining 3 garlic cloves into the lamb.
- 4
Place the lamb in a roasting pan. Scatter potato wedges around the lamb. Sprinkle potatoes with minced garlic, chopped rosemary, salt, and pepper.
- 5
Roast for 2.5 to 3 hours, or until the lamb is tender and cooked through, and the potatoes are golden and crispy. Baste the lamb with pan juices occasionally.
- 6
In the last 30 minutes of cooking, pour white wine into the roasting pan.
- 7
Let the lamb rest for 15 minutes before carving. Serve with roasted potatoes.
