Serbian Roast Lamb (Jagnjeće pečenje)
јагњеће печење jagnjeće pečenjeSay it: YAHG-nyeh-cheh PEH-cheh-nyeh
Roast lamb takes the table at Easter, slava gatherings, and big family meals across Serbia, where it is often cooked on a spit. The oven method uses a leg or half lamb, garlic, rosemary, and a long, gentle roast, so the meat turns soft and the exterior browns. Potatoes tucked into the pan soak up the savory juices and turn the roast into a full festive plate; the smell alone signals a special occasion.
Serbian Roast Lamb (Jagnjeće pečenje)
јагњеће печење, jagnjeće pečenje
Pronounced YAHG-nyeh-cheh PEH-cheh-nyeh
- Serves
- 6
- Prep
- 40 min
- Cook
- 2 hr 30 min
- Total
- 3 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the lamb
For the potatoes
Method
Dry the lamb leg thoroughly with paper towels. Using a small paring knife, make narrow slits across the meat. Slice 3 of the garlic cloves into thin pieces and push them into the slits with a small amount of the chopped rosemary.
Combine the salt, pepper, rest of the chopped rosemary, and olive oil in a bowl, then coat the lamb with the mixture. Cover the meat and chill for at least 2 hours, or overnight if possible.
Let the lamb sit out for 45–60 minutes before it goes into the oven. Heat the oven to 350°F (175°C). Set the lamb fat side up in a large roasting pan and spoon over any marinade left in the bowl.
Roast for 45 minutes, then use tongs to flip the leg. Pour the hot water or lamb stock into the pan and continue roasting for 30 minutes. Flip the meat once more and spoon the pan juices over it.
While the lamb roasts, parboil the potato chunks in salted boiling water for 5–7 minutes, then drain them well.
Once the lamb has had about 1 hour 15 minutes in the oven, place the drained potatoes around it and toss them in the pan juices. Keep roasting and baste every 20 minutes until the meat is very tender and well browned, 50–60 minutes longer. The thickest part should reach 165°F (74°C) on an instant-read thermometer.
Near the end of cooking, about 10 minutes before the lamb is ready, chop the remaining 2 garlic cloves and sprinkle them over the potatoes; stir them gently.
Move the lamb to a carving board, cover loosely with foil, and let it rest for 15 minutes. Leave the potatoes in the oven with the heat off to keep warm. Carve the lamb and serve it with the potatoes and the pan juices.
Regional variant: Whole Lamb on a Spit (jagnje na ražnju)
The traditional festive approach calls for a whole young lamb or a half lamb, seasoned with salt and sometimes garlic, then fixed to a spit and turned slowly over charcoal or wood coals for 4–6 hours. During cooking it is brushed with oil, beer, or salted water using a rosemary branch. No potatoes go into this version; the carved lamb is served with spring onions, bread, and salad.
Cook's notes
- An overnight stay in the refrigerator gives the most tender result; let the meat lose its chill before roasting.
- A strong pair of tongs, or two spatulas, makes it easier to turn the hot leg while limiting how much you pierce the meat.
- If the surface is coloring too fast, lay a sheet of foil loosely over the lamb for part of the roasting time.
Serve with
Warm crusty bread, sliced spring onion, a lettuce or tomato salad, and a full-bodied red wine.
Make ahead and storage
Store leftover lamb and potatoes covered in the refrigerator for up to 3 days. Warm them gently with the pan juices, or serve the meat cold in sandwiches.
