Sočno Jagnjeće Pečenje "Na Brzinu"
Сочно јагњеће печење·(soch-no yag-nye-che pe-che-nye)
Nedeljni Ručak: The Sacred Sunday Supper
A true Balkan Sunday requires the scent of roasting meat waking the house. Traditionally, that means hours tending a whole animal over wood coals under a heavy cast-iron sač. But for the diaspora cook with a standard suburban oven and limited time, you cheat using the old village secrets. Thick-cut shoulder chops mimic the rich flavor of a whole roast in a fraction of the time, heavy foil traps the steam just like the iron bell, and a brief soak in milk strips away any gamey edge. It is the taste of home, uncompromising and unembellished.
Before you start
Preheat the oven to 400°F (200°C).
Ingredients
- bone-in lamb shoulder chops4 large
- whole milk2 cup
- garlic cloves6 large
- fresh rosemary sprigs3 small
- Yukon Gold potatoes1 1/2 lb
- yellow onion1 large
- carrots2 large
- extra virgin olive oil3 tbsp
- dry white wine1/2 cup
- water1/4 cup
- coarse sea salt1 tbsp
- black pepper1 tsp
Method
- 01
Submerge the lamb chops in whole milk for at least one hour.
This old village secret relies on lactic acid to break down tough fibers and neutralize the strong, gamey odor native to the meat. After soaking, discard the milk and pat the meat bone-dry with paper towels.
- 02
Pierce the meat deeply and forcefully stuff the slits with garlic slivers and rosemary leaves.
Poke three or four deep holes in each chop with a sharp paring knife. This technique, called špikovanje, ensures the fat renders and cooks the aromatics from the inside out. Season both sides aggressively with coarse salt and pepper.
- 03
Toss the potatoes, onions, carrots, chopped garlic, and whole rosemary in a deep roasting pan.
Drizzle with a tablespoon of olive oil, season heavily with salt and pepper, and mix by hand. Do not substitute Russets here; waxy Yukon Golds are required to hold their shape in the savory pan juices.
- 04
Lay the lamb over the vegetables, add the liquids, and seal the pan hermetically with heavy foil.
Drizzle the remaining oil over the meat, then carefully pour the wine and water down the sides of the pan so you don't wash the seasoning off the lamb. Crimp the foil hard around the edges to trap the steam, mimicking the traditional cast-iron sač, and bake for 40 minutes.
- 05
Remove the foil and roast for a final fifteen minutes until a golden, crispy crust develops.
Watch out for the rush of hot steam when peeling back the foil. Baste the lamb with the hot pan juices before returning it to the oven uncovered. Keep a close eye on the meat; the edges should caramelize and the potatoes should turn brown where they meet the rendered fat.
Notes
Use a dry white wine you would actually drink.
Sauvignon Blanc or Pinot Grigio works best. As the old saying goes: if you wouldn't drink it, don't cook with it.
From Cook Balkan in America.