Entree: Croatia – Central Culinary Region – Janjetina na Ražnju (Spit-roasted whole lamb seasoned with garlic, olive oil, and regional herbs)

Serving Size: 8

Approximate Time

Prep 45 min

Cook 4 hrs

Total 4 hrs 45 min

Ingredients

- 1 whole lamb, approx. 18 lb (8 kg) dressed weight
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/4 cup (60 ml) rendered pork fat or additional olive oil
- 1/2 cup (120 ml) fresh lemon juice
- 12 garlic cloves, minced
- 3 tbsp (45 ml) coarse sea salt
- 2 tbsp (30 ml) freshly ground black pepper
- 4 tbsp (12 g) fresh rosemary leaves, chopped
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) water
- 6 bay leaves
- Charcoal or hardwood coals for the spit

Instructions

1. Prepare the lamb by rinsing and patting dry. Make several deep slits across thicker parts of the meat and rub minced garlic into the slits.
2. In a bowl combine olive oil, rendered fat, lemon juice, minced garlic, sea salt, black pepper, and chopped rosemary to form a basting marinade.
3. Rub the marinade all over the lamb and inside cavities and gaps; tuck bay leaves where possible. Cover and refrigerate to marinate at least 6 hours or preferably overnight.
4. Secure the lamb on a rotisserie spit or large spit skewer so it balances and will rotate evenly. Prepare charcoal or wood fire and let it burn down to steady medium-hot coals.
5. Begin roasting the lamb on the spit about 3 to 4 feet above the coals for steady, indirect heat. Roast while rotating, basting every 20–30 minutes with the reserved marinade and a little white wine mixed with water to keep the meat moist.
6. Maintain steady heat and continue roasting for about 3 to 5 hours depending on size, until exterior is deeply browned and meat is fork-tender; internal temperature for medium is about 145°F (63°C) but many traditional preparations aim for fall-off-the-bone tenderness.
7. If desired, during the last 20–30 minutes move the lamb closer to the coals to crisp and caramelize the surface, watching carefully to avoid burning.
8. Remove from the spit, let rest 15–20 minutes, carve into portions and serve with roasted potatoes, fresh bread, and simple salads typical of the region.