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Istrian-Style Lamb Leg
JanjeÄi But na Istarski
A sophisticated Istrian specialty where a lamb leg is seasoned, wrapped in prosciutto and lamb peritoneum, and slow-roasted with aromatic vegetables and white wine, resulting in incredibly tender and flavorful meat.
ð§ ææ
- 1.5 kg Leg of lamb(boneless, butterflied)
- 150 g Istrian prosciutto(thinly sliced)
- 50 g Butter(softened)
- 2 medium Carrots(cut into chunks)
- 200 ml Dry white wine
- 2 leaves Bay leaves
- 2 sprigs Fresh rosemary sprigs
- 1 piece Lamb peritoneum (optional)(if available, for wrapping)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
ðšâð³ äœãæ¹
- 1
Preheat your oven to 180°C (350°F).
- 2
Season the lamb leg generously with salt and pepper on both sides.
- 3
Lay out the prosciutto slices on a clean surface, slightly overlapping them to form a rectangle large enough to wrap the lamb. If using lamb peritoneum, lay it over the prosciutto.
- 4
Spread the softened butter evenly over the prosciutto (or peritoneum).
- 5
Place the seasoned lamb leg on top of the buttered prosciutto/peritoneum. Roll it up tightly, enclosing the lamb within the prosciutto and peritoneum.
- 6
Grease a baking dish with a little butter or oil. Place the rolled lamb in the dish. Arrange the carrot chunks, bay leaves, and rosemary sprigs around the lamb.
- 7
Pour the white wine over the lamb and vegetables.
- 8
Cover the baking dish tightly with foil or a lid. Bake for 1 hour.
- 9
Remove the cover and bake for another 15 minutes, or until the lamb is golden brown and cooked through. The internal temperature should reach 63°C (145°F) for medium-rare.
- 10
Let the lamb rest for 10-15 minutes before slicing. Strain the pan juices and reduce them slightly to create a sauce to pour over the sliced lamb.
ð¡ ããã®ã³ã
- âIf lamb peritoneum is unavailable, you can omit it or use a thin layer of pancetta.
- âEnsure the prosciutto is good quality for the best flavor.
- âResting the lamb is crucial for juicy, tender meat.
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- Add other root vegetables like parsnips or celery root.
- A splash of brandy can be added with the white wine for extra depth.
- Serve with roasted potatoes or a simple green salad.