Entree: Bosnia and Herzegovina – National Cuisine – Janjetina ispod sača (Slow-roasted lamb cooked under a domed lid over embers with root vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 3 hrs 30 min

Additional 10 min

Total 4 hrs 25 min

Ingredients

- 1 whole lamb shoulder, bone-in, tied, approx. 5 lb (2.3 kg)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lard or butter
- 6 medium potatoes, quartered, about 2 lb (900 g)
- 6 medium carrots, halved lengthwise, about 1 lb (450 g)
- 2 large onions, thickly sliced, about 10 oz (280 g)
- 6 cloves garlic, crushed
- 2 tsp (10 g) sweet paprika
- 2 tsp (10 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 3 sprigs fresh rosemary
- 2 bay leaves
- 1 cup (240 ml) dry white wine or additional stock (optional)
- 1 cup (240 ml) beef or lamb stock
- Hot coals or charcoal (for placing on top of sač) — no measurement required

Instructions

1. Preheat: Build a steady bed of hot coals in an open firepit or charcoal grill suitable for a sač; if using a Dutch oven, preheat oven to 325°F (160°C) and you will use oven heat instead of coals.
2. Season and sear: Pat lamb dry and rub with 1 tbsp (15 ml) olive oil, paprika, salt, and pepper. In a heavy skillet over high heat, sear lamb on all sides until browned, about 3–4 minutes per side.
3. Arrange vegetables: In a shallow metal pan that fits under the sač (or a large Dutch oven), toss potatoes, carrots, and onions with remaining 1 tbsp (15 ml) olive oil, garlic, rosemary, and bay leaves. Nestle the seared lamb on top of the vegetables.
4. Add liquid: Pour stock and wine (if using) around the vegetables—do not pour over the lamb—so the pan has about 1 cup (240 ml) liquid to create steam.
5. Cover and roast: Place the sač (bell lid) over the pan and cover with a generous layer of hot coals and embers (or place the lid on the Dutch oven and put hot coals or place in oven). Roast for 3 to 3½ hours, maintaining steady heat; meat should be fork-tender and vegetables soft.
6. Finish: Remove coals and carefully lift the sač. Let rest 10–15 minutes loosely covered, then carve the lamb and serve with the roasted vegetables, spooning pan juices over slices.