Aromanian-style Roasted Lamb (Baranina la Aromână)

Ingredients

In adapting the Polish Baranina to Aromanian cuisine, we incorporate the unique flavors and ingredients that are characteristic of Aromanian cooking. The marinade for the lamb includes traditional Aromanian herbs and spices, such as paprika, thyme, and rosemary, which infuse the meat with a distinct aroma and taste. Additionally, the dish is traditionally served with Aromanian side dishes, such as mamaliga and pickled vegetables, to enhance the overall dining experience. We alse have the original recipe for Baranina, so you can check it out.

• 2 kg (4.4 lbs) lamb leg, bone-in 2 kg (4.4 lbs) lamb leg, bone-in
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 tablespoon dried rosemary 1 tablespoon dried rosemary
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Mamaliga (polenta), for serving Mamaliga (polenta), for serving
• Pickled vegetables, for serving Pickled vegetables, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 52g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, paprika, dried thyme, dried rosemary, olive oil, salt, and pepper to create a marinade.
3. 3.
   Rub the marinade all over the lamb leg, ensuring it is evenly coated.
4. 4.
   Place the lamb leg on a roasting rack in a roasting pan.
5. 5.
   Roast the lamb in the preheated oven for approximately 2 to 2.5 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare or 65°C (150°F) for medium.
6. 6.
   Remove the lamb from the oven and let it rest for 15 minutes before carving.
7. 7.
   Serve the Aromanian-style roasted lamb with mamaliga (polenta) and pickled vegetables.

Treat your ingredients with care...

• Lamb leg — Choose a high-quality lamb leg with good marbling for the best flavor and tenderness.

Tips & Tricks

• For a more intense flavor, marinate the lamb overnight in the refrigerator.
• Baste the lamb with the pan juices every 30 minutes while roasting to keep it moist and flavorful.
• Serve the roasted lamb with a dollop of garlic-infused yogurt for added creaminess.

Serving advice

Slice the roasted lamb into thin slices and arrange them on a platter. Garnish with fresh herbs, such as parsley or mint, for an extra touch of freshness.

Presentation advice

Present the Aromanian-style roasted lamb on a large serving platter, surrounded by vibrant pickled vegetables and accompanied by a bowl of mamaliga (polenta). The colorful assortment of flavors and textures will create an enticing visual display.