Balkan Sunday Dinner | Tender Roast Lamb & Veggies

Posted by Divna on

There’s something special about a proper Sunday dinner. It’s not rushed, it’s not complicated—it’s about simple ingredients, slow cooking, and big flavours.

This roast lamb shoulder is exactly that kind of meal. Seasoned generously, roasted until tender, and served with crispy potatoes and vegetables, it’s a comforting dish that brings everyone to the table.

And the best part? This is not a strict recipe—it’s a method you can adapt and make your own.

INGREDIENTS

For the lamb:

  • 1 medium lamb shoulder
  • Salt & pepper
  • Smoked paprika
  • Italian seasoning
  • Fresh or grated garlic
  • Fresh rosemary
  • Olive oil

For the base:

  • 1 onion (chopped)
  • 2–3 carrots (roughly chopped)
  • 1–2 celery stalks
  • Rosemary

Vegetables:

  • 1 bunch baby carrots
  • 1 bunch asparagus

Potatoes:

  • 5–6 medium potatoes (cut into wedges)
  • Salt, pepper, paprika
  • Olive oil

INSTRUCTIONS

1. Season & marinate

Rub the lamb generously with salt, pepper, paprika, garlic, and herbs. Drizzle with olive oil.

Place chopped onion, carrots, celery, and rosemary in a roasting pan. Set the lamb on top.

Cover and refrigerate:

  • Minimum: 3 hours
  • Best: overnight

2. Slow roast

Preheat oven to 350°F (180°C).

Cover and roast for about 1.5-2 hours.

3. How to know it’s done

  • Meat is fork-tender
  • The knife slides in easily
  • Bones loosen slightly
  • Juices run clear

Optional internal temp:

  • 160°F (71°C) – medium
  • 170°F (77°C) – well done

4. Finish roasting

Uncover the lamb. Add carrots and asparagus.

Roast another 15 minutes until golden.

5. Crispy potatoes

Increase oven to 425°F (220°C).

Dry potatoes well. Toss with oil, salt, pepper, and paprika.

Roast for 25–30 minutes until crispy.

6. Rest & serve

Let the lamb rest while the potatoes are baking.

Serve everything on a large platter.

TIPS & TRICKS

  • The longer the lamb marinates, the deeper the flavor
  • Don’t skip drying potatoes = crispier result
  • Resting the meat keeps it juicy
  • Use pan drippings for gravy

STORAGE

  • Fridge: up to 3 days
  • Reheat covered at 300°F
  • Keep warm at 250°F (max 1–2 hours)

This is the kind of meal that doesn’t need perfection—just time, patience, and good ingredients. A true Sunday classic with a Balkan soul.

Sočno Jagnjeće Pečenje | Nedeljni Ručak na Balkanski Način

Nedeljni ručak je više od obroka—to je trenutak kada se porodica okuplja.

Ovo jagnjeće pleće je jednostavno, sočno i puno ukusa. Nema komplikovanih mera—više je osećaj i iskustvo.

SASTOJCI

Za meso:

  • 1 jagnjeće pleće
  • So, biber
  • Dimljena paprika
  • Beli luk
  • Italijanski začini
  • Ruzmarin
  • Maslinovo ulje

Podloga:

  • Luk
  • Šargarepa
  • Celer
  • Ruzmarin

Povrće:

  • Mladi šargarepe
  • Špargle

Krompir:

  • 5–6 krompira
  • So, biber, paprika
  • Ulje

PRIPREMA

  1. Začiniti meso i ostaviti minimum 3h (idealno preko noći)
  2. Peći poklopljeno na 180°C oko 1.5h
  3. Otkriti, dodati povrće, peći još 15 min
  4. Krompir peći na 220°C dok ne postane hrskav
  5. Ostaviti meso da odmori i servirati

SAVETI

  • Što duže stoji – bolji ukus
  • Dobro osušiti krompir
  • Odmor mesa = sočnost

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