Dish

Janjeći but na istarski

Lamb leg Istrian style

Janjeći but na istarski is made by first marinating a leg of lamb in a mixture of garlic, rosemary, thyme, and olive oil. The lamb is then roasted in the oven until it is tender and juicy. The dish is typically served with a side of roasted potatoes or vegetables, such as bell peppers or zucchini. The roasted lamb pairs well with a full-bodied red wine, such as a Merlot or Cabernet Sauvignon.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Janjeći but na istarski has its roots in the Istrian region of Croatia. The dish is believed to have originated in the 19th century and was a favorite of farmers and shepherds. Today, it is a popular dish throughout Croatia and is often served at family gatherings and celebrations.

Dietary considerations

Gluten-free

Variations

Janjeći but na istarski can be made with different cuts of lamb, such as lamb chops or lamb shanks. Some variations also include the addition of other herbs, such as oregano or sage, to the marinade.

Presentation and garnishing

Janjeći but na istarski is typically served on a large platter, with the roasted lamb arranged in a circular pattern and the roasted potatoes or vegetables arranged around the edges. The dish can be garnished with fresh herbs, such as parsley or thyme, and a sprinkle of sea salt.

Tips & Tricks

To ensure that the lamb is tender and juicy, be sure to marinate it for at least 24 hours before roasting it. Also, be sure to let the lamb rest for a few minutes before serving to allow the juices to redistribute.