Recipe: Balkan Rack of Lamb in Sour Cream

Rack of lamb

There are parts of the Balkans that lamb just isn’t popular, however, there are regions in which dishes such as rack of lamb are simply adored.  As with most cultural traditions and traits related to this region, food can be highly polarised.  Now lamb is in season this foolproof recipe should provide you with a show-stopping meal suitable for any guest.

Balkan Rack of Lamb

Ingredients

1 rack of lamb

50g butter

3 tbsp rosemary, finely chopped

1 tbsp sea salt

1 tbsp cracked black pepper

1 tbsp cornflour dissolved in a small amount of water

2 tbsp sour cream

1 tsp tomato puree

1 cup red wine

250ml lamb stock

1 bay leaf

Instructions

Mix the rosemary, salt and pepper into the butter

Rub the butter onto the rack of lamb

Pour wine and stock and place bay leaf into roasting tin

Place rack of lamb above stock

Balkan Rack of Lamb

Cook in the oven according to taste (rare, medium, well done etc.)

Remove lamb from oven, cover and leave to rest

Put roasting tin on hob

Add cornflour to roasting tin and stir

When the gravy reaches a simmer add the sour cream and tomato puree

Carve the rack of lamb and place on plate with sauce drizzled over the top

Serve with seasonal vegetables

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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