MEMORIES OF MACEDONIA ~ PECHENO JAGNESHKO печено јагнешко (Roast Lamb)

whole lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers similar health benefits.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are often more accessible and affordable.

wine

🥗Healthier: grape juice

💰Cheaper: none

Grape juice provides sweetness without alcohol.

Wash and pat dry the lamb shoulder.

Season the lamb with cracked black pepper and pink salt to taste.

Brown all sides of the lamb in a pan with vegetable oil.

In the same pan, add a little olive oil and whole garlic cloves, warming them until aromatic.

Add vegetable stock and onion powder to the pan, followed by white wine and water.

Add lamb stock cubes and let the mixture simmer.

Prepare a marinade with vegetable oil, black pepper, salt, dry parsley, oregano, hot chili flakes, and paprika.

Brush the marinade over the lamb and let it rest.

Quarter onions and lay them on the bottom of a clay pot or casserole dish.

Place the lamb on top of the onions and pour the garlic broth over it.

Cover the dish with tin foil and place it in the oven at 200°C.

Cook for about 1.5 to 3 hours, depending on the cut of lamb, removing the foil for the last half hour to brown the top.

Let the lamb rest after cooking to redistribute juices before carving.

Cooking Techniques

Equipment Needed

Spice Level: