Entree: Montenegro – National Cuisine – Jagnjetina ispod sača (Lamb slow-roasted under a bell with potatoes and herbs)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 30 min

Additional 15 min

Total 4 hrs 5 min

Ingredients

- 1 leg of lamb, bone-in, about 4 lb (1.8 kg)
- 3 tbsp (45 ml) olive oil
- 6 cloves garlic, minced
- 2 tbsp (30 g) fresh rosemary, chopped
- 1 tbsp (15 g) fresh thyme, chopped
- 2 tsp (10 g) coarse salt
- 1 tsp (5 g) black pepper, freshly ground
- 2 bay leaves
- 2 large onions, quartered
- 2 lb (900 g) potatoes, peeled and halved
- 1 lb (450 g) carrots, peeled and cut into large pieces
- 1 cup (240 ml) dry white wine or water
- Hot coals or wood embers for sač or a heavy oven lid/Dutch oven for home ovens

Instructions

1. Preheat oven to 300°F (150°C) if not using an outdoor sač. Pat the lamb dry and rub all over with olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Tuck bay leaves into the lamb.
2. In a large heavy pot or Dutch oven, sear the lamb on all sides over medium-high heat until browned, about 6–8 minutes total; transfer briefly to a plate.
3. Arrange onions, potatoes, and carrots in an even layer in the pot. Pour the wine or water over the vegetables and nestle the seared lamb on top of them.
4. Cover with the sač lid and place hot embers on top of the lid if using a traditional sač. If using a Dutch oven, secure the lid and place in the preheated oven.
5. Slow-roast for 3 to 4 hours, checking once after 2½ hours; the lamb is done when it is fork-tender and the vegetables are soft and caramelized.
6. Remove from heat and let rest 10–15 minutes under the lid. Carve the lamb and serve with the vegetables, spooning pan juices over each portion.