Entree: Croatia – Janjetina s Ražnja (Spit-roasted lamb seasoned with garlic and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Additional 20 min

Total 2 hrs 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 bone-in lamb leg, approx. 6–8 lb (2.7–3.6 kg)
- 1/4 cup (60 ml) olive oil
- 8 cloves garlic, crushed (approx. 0.85 oz (24 g))
- 2 tbsp (6 g) fresh rosemary, finely chopped
- 2 tsp (10 ml) fresh thyme leaves, chopped (approx. 0.071 oz (2 g))
- 1 tbsp (15 ml) coarse sea salt
- 2 tsp (10 ml) freshly ground black pepper
- 2 lemons, zested and juiced (approx. 4 tbsp (60 ml) juice)
- 2 bay leaves (approx. 0.018 oz (0.5 g))
- 1/4 cup (60 ml) dry white wine or water (for basting)
- 1 tbsp (15 ml) sweet paprika (optional)
- Extra coarse sea salt for finishing, to taste

Show original ingredient measurements

- 1 bone-in lamb leg, approx. 6–8 lb (2.7–3.6 kg)
- 1/4 cup (60 ml) olive oil
- 8 cloves garlic, crushed (approx. 24 g)
- 2 tbsp (6 g) fresh rosemary, finely chopped
- 2 tsp (10 ml) fresh thyme leaves, chopped (approx. 2 g)
- 1 tbsp (15 ml) coarse sea salt
- 2 tsp (10 ml) freshly ground black pepper
- 2 lemons, zested and juiced (approx. 60 ml juice)
- 2 bay leaves (approx. 0.5 g)
- 1/4 cup (60 ml) dry white wine or water (for basting)
- 1 tbsp (15 ml) sweet paprika (optional)
- Extra coarse sea salt for finishing, to taste

Instructions

1. Combine olive oil, crushed garlic, rosemary, thyme, lemon zest and juice, coarse sea salt, black pepper, and paprika (if using) in a bowl to make a loose paste.
2. Pat the lamb leg dry. Rub the garlic-herb paste all over the lamb, massaging into any slits; tuck bay leaves under the string/skin. Let marinate at least 2 hours or overnight refrigerated.
3. Prepare the spit or rotisserie: build a medium-low charcoal fire for indirect heat, or preheat a rotisserie grill. If using an oven, preheat to 325°F (160°C) and use a roasting rack.
4. Mount the lamb on the spit and set rotation at a steady rate. Roast over medium-low heat, basting every 20–30 minutes with white wine or pan juices. For a 6–8 lb (2.7–3.6 kg) leg, expect about 1½–2½ hours on a rotisserie; over coals timing may be 2–3 hours depending on heat. If using an oven, roast 1½–2½ hours, basting occasionally.
5. Check internal temperature: 125–130°F (52–54°C) for rare, 135°F (57°C) for medium-rare, 150°F (66°C) for medium. Remove 5–10°F (3–6°C) below desired final temp to allow for resting.
6. Transfer lamb to a cutting board, tent loosely with foil, and rest 15–20 minutes. Season with extra coarse salt to finish, carve, and serve with roasted potatoes, a simple salad, or crusty bread.