Entree: Montenegro – Northern Culinary Region – Pečena Janjetina (Roasted young lamb seasoned with garlic, herbs, and lemon)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 20 min

Total 2 hrs 40 min

Ingredients

- 1 leg of lamb, bone-in, approx. 6 lb (2.7 kg)
- 6 cloves garlic, minced
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (10 g) fresh rosemary, chopped
- 4 bay leaves
- 1 cup (240 ml) dry white wine or water
- 1 lb (450 g) small potatoes, halved (optional to roast with lamb)
- 1 tbsp (15 ml) butter for basting (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Pat the leg of lamb dry with paper towels.
2. In a small bowl combine minced garlic, olive oil, lemon juice, sea salt, pepper, and chopped rosemary to make a paste. Rub the paste all over the lamb, working into any surface slits. Tuck bay leaves around the meat and, if using, place potatoes in the roasting pan around the lamb.
3. Place the lamb on a rack in a roasting pan and pour the white wine or water into the pan to create steam during roasting. If desired, dot the potatoes with a little olive oil.
4. Roast uncovered for 1 hour 45 minutes to 2 hours, or until an internal temperature of 135–140°F (57–60°C) for medium-rare or 150°F (66°C) for medium is reached; baste with pan juices every 30 minutes. If potatoes are included, stir them occasionally so they brown evenly.
5. If the surface browns too quickly, loosely tent the lamb with foil. For a crisp exterior, increase oven to 425°F (220°C) for the last 10–15 minutes.
6. Remove the lamb from the oven, transfer to a cutting board, and let rest, tented, for 15–20 minutes. Strain pan juices into a small saucepan and reduce briefly over medium heat; add butter to finish if desired.
7. Carve the lamb against the grain into slices and serve with roasted potatoes and pan sauce.