Jagnięcina z wyspy Pag gotowana pod dzwonem
(Pag Island Lamb Cooked Under the Bell)
(0 Recenzje)
0
77
czerwiec 04, 2025
Zgłoś problem
Składniki
-
1200 grams Baranina z łopatki
(Boneless, trimmed of excess fat)
-
3 sprigs Świety rozmaryn
(Drobno posiekany)
-
5 whole Ząbki czosnku
(Lekko rozgniecione)
-
1 piece Mała kopuła do pieczenia z gliny lub metalu
(Traditional bell for baking or equivalent baking dome)
-
4 tablespoons Oliwa z oliwek
(extra virgin)
-
2 teaspoons Sól morska
(Fine ground)
-
1 teaspoon Grubo mielony czarny pieprz
(Świeżo rozbity)
-
150 ml Wino białe
(Dry white wine, Pag island preferred)
-
1 medium Cebula
(Julienne)
-
500 grams Ziemniaki
(cut into large chunks)
(Boneless, trimmed of excess fat)
(Drobno posiekany)
(Lekko rozgniecione)
(Traditional bell for baking or equivalent baking dome)
(extra virgin)
(Fine ground)
(Świeżo rozbity)
(Dry white wine, Pag island preferred)
(Julienne)
(cut into large chunks)
Wartości odżywcze
- Porcje: 4
- Wielkość porcji: 1 generous plate (approx. 300g)
- Calories: 680 kcal
- Carbohydrates: 20 g
- Protein: 65 g
- Fat: 40 g
- Fiber: 4 g
- Sugar: 3 g
- Sodium: 700 mg
- Cholesterol: 140 mg
- Calcium: 70 mg
- Iron: 4.5 mg
Instrukcje
-
1 - Marinate Lamb:
Rub the lamb shoulder thoroughly with sea salt, cracked pepper, and half the chopped rosemary. Add crushed garlic cloves and drizzle with 2 tablespoons of olive oil. Let marinate for 15 minutes.
-
2 - Preheat Oven and Prepare Clay Bell:
Preheat your oven to 160°C (320°F). If using a baking bell, warm it lightly to prevent shocking the meat and place it in the oven to be ready.
-
3 - Sear Lamb:
Heat remaining olive oil in a heavy skillet or cast iron pan over medium-high heat. Sear the lamb on all sides until golden brown.
-
4 - Add Vegetables and Wine:
In the pan, add julienned onions and potato chunks around the lamb. Pour white wine evenly, allowing it to steam off slightly.
-
5 - Cook Under Bell:
Place the lamb and vegetables under the preheated bell or cover tightly with foil. Transfer to the oven and slow roast for approximately 2 and a half hours until meat is very tender.
-
6 - Rest and Serve:
Remove lamb from oven and let rest under tented foil for 10 minutes. Slice and serve hot with roasted potatoes and herbs.
Rub the lamb shoulder thoroughly with sea salt, cracked pepper, and half the chopped rosemary. Add crushed garlic cloves and drizzle with 2 tablespoons of olive oil. Let marinate for 15 minutes.
Preheat your oven to 160°C (320°F). If using a baking bell, warm it lightly to prevent shocking the meat and place it in the oven to be ready.
Heat remaining olive oil in a heavy skillet or cast iron pan over medium-high heat. Sear the lamb on all sides until golden brown.
In the pan, add julienned onions and potato chunks around the lamb. Pour white wine evenly, allowing it to steam off slightly.
Place the lamb and vegetables under the preheated bell or cover tightly with foil. Transfer to the oven and slow roast for approximately 2 and a half hours until meat is very tender.
Remove lamb from oven and let rest under tented foil for 10 minutes. Slice and serve hot with roasted potatoes and herbs.
Więcej o: Jagnięcina z wyspy Pag gotowana pod dzwonem
Pag Island Lamb under the Bell: A Culinary Jewel of Croatian Heritage
Pag Island Lamb under the Bell is a traditional Croatian dish that beautifully highlights the aromatic flavors characteristic of the Adriatic region. Originating from the island of Pag, famed for its unique sheep and herbal pastures, this dish showcases slow-cooked lamb infused with Mediterranean herbs, an emblem of rustic comfort and heritage.
The cooking method involves a special clay bell, or 'sač', under which the lamb is baked to tender perfection. This technique, prevalent in many Balkan countries, creates a subtle steaming effect preserving moisture and intensifying flavors. Applying jackpots of rosemary and garlic, favored herbs grown extensively on Pag, enhances the unique fragrance indigenous to this area.
Tips & Notes
- If you don't have a baking bell or domed clay lid, using a heavy oven-safe lid or foil tent tightly sealed can replicate steam retention.
- Pair this dish with light regional white wines, preferably produced on Pag Island, complementing the herbaceous lamb.
- Patience is key: slow roasting at low temperatures after searing yields most succulent results.
- Use fresh herbs from Mediterranean gardens or dried in absence to approach Toscanity in aroma.
This recipe is dear to locals who celebrate their agricultural roots and the simple but flavorful preparation. It reflects an essence of island life celebrating seasonal produce and communal family meals.
As a cook, embracing traditions such as these reminds us of culinary roots integral across cultures — dishes are culture cast in savory character. Cooking ’Pag Island Lamb under the Bell’ leaves an unforgettable palate imprint with the fusion of rustic textures and aromatic heritage delivered straight from Croatia’s shores to your home kitchen.
