Serbian Roast Lamb with Oregano & Garlic Crust Recipe

When Serbs celebrate you can guarantee that they’ll either be eating roast pork or lamb.  I decided to use my recent trip to Belgrade as inspiration to create a roast lamb dish.  Here’s the recipe…

Ingredients

Leg or shoulder of lamb

50g butter

Generous handful of dried oregano

3 cloves of garlic, crushed

1 lemon, sliced

1 white onion, sliced

500ml lamb stock

50ml red wine

Instructions

Place sliced lemon and onion in a roasting tin

Mix the butter with the oregano and garlic

Use a sharp knife to make insertions into the lamb (this will aid the marinating process)

Slather the butter mixture onto the lamb

Pour in the wine and a little of the stock

Place the lamb in the roasting dish

Serbian Roast Lamb

Cover the tin with foil

(You’ll need to keep adding more stock to the tin every hour)

Put the tin in the oven on a low heat (about 140ºC) for at least three hours

After 2 1/2 hours remove the foil from the tin

Place lamb back in the oven for a final 30 minutes to brown the crust

Remove from the oven and allow lamb to rest before carving

Sieve the juices, stock etc. into a saucepan

Heat the stock until it has become concentrated into a thick jus

Roast Serbian Lamb

Serve the lamb with your choice of side dishes

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About Charlotte J

Graduate, journalist, blogger and follower of all things media.