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Jagnjetina ispod sača
A traditional Montenegrin dish of lamb (or sometimes veal or goat) slow-cooked under a metal dome (sač) covered with hot embers. This method results in incredibly tender and flavorful meat, infused with the smoky aroma of the wood fire.
🧂 Ingrediente
- 2 kg Whole lamb or lamb pieces(Bone-in pieces like shoulder, leg, or ribs are ideal. Can also use a whole young lamb.)
- 1 kg Potatoes(Peeled and cut into large chunks)
- 500 g Onions(Peeled and quartered)
- 300 g Carrots(Peeled and cut into large chunks)
- 1 head Garlic(Whole head, cloves separated but not peeled)
- 4-5 sprigs Rosemary sprigs
- 2 tbsp Salt(Coarse sea salt)
- 1 tbsp Black pepper(Freshly ground)
- 100 ml Olive oil
- 200 ml Water or white wine(For the bottom of the pan)
👨🍳 Instrucțiuni
- 1
Prepare the 'sač': This involves a large, heavy metal dome, often cast iron, with a rim to hold embers. You will also need a sturdy metal or clay pan that fits under the dome.
💡 Sfaturi Profesioniste: Ensure your sač and pan are clean and well-seasoned. - 2
Season the lamb generously with salt and freshly ground black pepper. Rub with olive oil.
- 3
Arrange the lamb pieces in the metal or clay pan. Scatter the potatoes, onions, carrots, and garlic cloves around the lamb.
💡 Sfaturi Profesioniste: Ensure vegetables are cut into large pieces so they don't burn. - 4
Tuck the rosemary sprigs among the meat and vegetables. Pour the water or white wine into the bottom of the pan, around the ingredients, not over them.
💡 Sfaturi Profesioniste: The liquid creates steam and prevents the bottom from drying out. - 5
Place the sač dome over the pan, ensuring a good seal. Build a strong fire using hardwood. Once you have a good bed of embers and flames, carefully shovel a thick layer of hot embers onto the top of the sač dome and around its base.
💡 Sfaturi Profesioniste: Hardwood like oak or beech is best for consistent heat and flavor. - 6
Cook for 3 to 4 hours. After about 2 hours, carefully remove some of the embers from the top and base, lift the sač, baste the meat and vegetables with the pan juices, and replace the sač and embers. Continue cooking until the lamb is fall-off-the-bone tender and the vegetables are soft and caramelized.
💡 Sfaturi Profesioniste: Basting is crucial for moisture and flavor. Rotate the sač occasionally for even cooking. - 7
Carefully remove the sač and serve the lamb and vegetables directly from the pan, with the delicious juices poured over.
💡 Sfaturi Profesioniste
- ✓The quality of the lamb is paramount. Use young, tender lamb for the best results.
- ✓Patience is key. Do not rush the cooking process; slow and low heat is essential for tenderness.
- ✓Ensure the sač creates a good seal to trap heat and moisture.
- ✓The vegetables absorb the rich flavors of the lamb and cooking juices.
✨ Idei de Variații
Inspirație pentru propria versiune a acestei rețete
- Can be made with veal or goat instead of lamb.
- Some recipes include adding a few bay leaves.
- A splash of rakija (local brandy) can be added to the liquid at the bottom of the pan for extra flavor.