Lamb under the Bell (Jagnjetina ispod sača)
Јагњетина испод сача Jagnjetina ispod sačaSay it: yag-nyeh-TEE-nah EE-spod SAH-chah
A holiday table in northern Montenegro often centers on this slow-baked lamb and potato roast. The meat and potatoes go under a heavy iron bell with hot embers on top; the sealed dome first steams the lamb in its own juices, and the uncovered finish lets the potatoes turn golden in the rendered fat. Expect fork-tender lamb that comes apart easily and potato slices glossy with rich pan juices. It takes time, but most of it is hands-off, making it a practical centerpiece for a family gathering.
Lamb under the Bell (Jagnjetina ispod sača)
Јагњетина испод сача, Jagnjetina ispod sača
Pronounced yag-nyeh-TEE-nah EE-spod SAH-chah
- Serves
- 6
- Prep
- 40 min
- Cook
- 3 hr
- Total
- 3 hr 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the oven to 325°F (160°C). Dry the lamb pieces with paper towels. Stir the oil, Vegeta (or the salt, garlic powder, and dried herb mixture), and black pepper in a small bowl, then coat every lamb chunk with it, pressing the seasoning into cracks and folds.
Put the lamb in a deep Dutch oven or a heavy roasting pan. Slip the garlic slices, bay leaves, and rosemary sprigs, if using, in among the pieces. Add the water or stock around the meat rather than over the seasoned tops; the liquid should reach about halfway up the lamb.
Set a tight lid or a double sheet of foil over the pan. Roast for 2 hours, spooning pan juices over the lamb every 30 minutes, until a fork slides in with little resistance but the meat has not yet begun to fall apart. Add hot water if the pan becomes dry.
While the lamb roasts, put the sliced potatoes in salted water, bring to a boil, and cook for 5–7 minutes, just until tender. Drain well.
Take the pan from the oven and raise the heat to 400°F (200°C). Nestle the drained potatoes into the juices around the lamb and spoon some liquid over them. Put the pan back in the oven without a lid.
Roast for 30–40 minutes, until the potatoes have golden edges and the lamb is deeply browned and tender enough to pull apart easily. If the juices cook away too fast, add a little hot water.
Remove the pan from the oven, discard the bay leaves and rosemary stems, and leave the dish to rest for 15 minutes. Spoon the pan juices over the lamb and potatoes before serving.
Regional variant: Lamb under the bell with root vegetables (jagnjetina ispod sača s korjenastim povrćem)
When the potatoes go into the pan, also add 2 carrots cut into thick batons, 1 large onion cut into wedges, and 1 parsnip cut into batons. Turn them in the pan juices and roast uncovered until the lamb and all the vegetables are tender and golden. The result is a complete one-pan meal with a wider mix of textures.
Cook's notes
- With a traditional sač, first heat the iron bell over coals; set the pan of lamb and water beneath it, pile hot embers on the bell, and wait about 1.5 hours before lifting it to add the potatoes.
- To build more flavor, leave the seasoned lamb at room temperature for 30 minutes before it goes into the oven.
- Pick waxy potatoes such as Yukon Gold or red ones; their slices keep their shape and crisp at the edges.
Serve with
Bring it to the table with fresh crusty bread, a plain green salad, and thick yogurt or kajmak on the side.
Make ahead and storage
Keep leftovers in their juices in an airtight container in the refrigerator for up to 3 days. Warm them gently in a covered pan with a splash of water or stock.
