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
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
Serve the lamb with your choice of side dishes
Related Images:
