It is an authentic Bulgarian dish that combines tender, slow-roasted lamb with perfectly seasoned potatoes flavored with aromatic herbs and spices, creating a comforting and flavorful meal.
Preparation Time
Prep Time: 20 minutes
Cook Time: 3-4 hours
Total Time: 3 hours 30 minutes to 4 hours 20 minutes.
Ingredients (Serves four people)
- 1 lamb leg, shoulder or chunks (around 1.5 kg)
- 1 bunch of fresh green onions
- 1 bunch of fresh mint (джоджен) – essential
- 1 kg potatoes (small new, or old)
- 4 tablespoons melted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon Bulgarian meat seasoning (contains salt, paprika, garlic, coriander, caraway, cumin, black pepper, and turmeric), or use them separately when available fresh.
- 1 tablespoon cumin
- 1 teaspoon Vegeta (optional)
- 1 tablespoon melted butter (for potatoes)
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Preheat the Oven
Preheat your oven to 160°C (320°F) to prepare for slow-roasting the lamb.
Step 2: Season the Lamb
Rub the lamb leg with the melted butter and generously season with salt, black pepper, paprika, and Bulgarian meat seasoning. Ensure that the lamb is coated well with the spices.
Step 3: Prepare the Potatoes
Wash the new potatoes thoroughly. If they are large, cut them into halves or quarters. Season the potatoes with cumin, salt, Vegeta (optional), and a drizzle of melted butter in a separate bowl. Toss to ensure they are evenly coated.
Step 4: Assemble the Dish
Place the seasoned potatoes at the bottom of a large roasting pan. Lay the lamb leg on top of the potatoes. Sprinkle the chopped green onions and fresh mint over the lamb.
Step 5: Cover and Roast
Cover the entire pan tightly with aluminum foil, sealing the edges well to trap the steam. Place the pan in the oven and roast for 3-4 hours, depending on the size of the lamb leg. The low heat will allow the lamb to become tender and juicy.
Step 6: Final Browning
After the slow roasting, remove the foil and increase the oven temperature to 190°C (375°F). Roast for 10-25 minutes to brown the lamb and give the potatoes a crisp edge.
Step 7: Serve and Garnish
Once done, remove the pan from the oven and let the lamb rest for 10 minutes before carving. If desired, garnish with additional fresh mint. Serve with the perfectly roasted potatoes.
Tips and Tricks
- Choosing the Lamb: Opt for a young lamb leg for the most tender results.
- Extra Flavors: Add a few whole garlic cloves to the roasting pan for additional aroma.
- Mint Substitute: If you don’t have fresh mint (джоджен), dried mint can be used as an alternative, but use it sparingly.
- Chef’s Recommendation: A small squeeze of lemon juice over the lamb before serving enhances the flavors and balances the dish’s richness.
Serving Suggestions
This hearty dish is perfect but can be beautifully complemented by a fresh green salad, tzatziki sauce, or roasted vegetables such as carrots or zucchini. Serve with crusty bread to soak up the flavorful juices from the lamb and potatoes.
Wine Matching
This rich and hearty lamb dish pairs perfectly with a bold red wine. A Bulgarian Merlot, Mavrud, or Rubin wine would be an excellent choice, as these wines have deep, robust flavors that complement the lamb’s richness and the potatoes’ earthiness.
Storage Suggestions
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
- Freezing: Lamb and potatoes can be frozen separately for up to 1 month. Thaw overnight in the fridge before reheating.
Nutritional Information (per serving)
- Calories: 700 kcal
- Protein: 40g
- Fat: 50g
- Carbohydrates: 30g
- Fiber: 5g
Dietary Modifications
- Gluten-Free: This recipe is naturally gluten-free, making it suitable for gluten-sensitive people.
- Dairy-Free: To make the recipe dairy-free, replace the butter with olive oil or another plant-based fat.
About Lamb (Агнешко)
Lamb, known as агнешко in Bulgarian, is a traditional favorite in Bulgarian cuisine, especially during spring holidays like Easter. Lamb is highly prized for its tender, flavorful meat and is often cooked with fresh herbs like mint and garlic. In Bulgaria, lamb dishes are typically slow-roasted to perfection, ensuring the meat remains juicy and flavorful.
Cultural Context
In Bulgaria, lamb is considered a symbol of spring and renewal, often served during Easter festivities and family gatherings. The use of mint (джоджен) is typical in Bulgarian lamb dishes, adding a fresh contrast to the rich flavors of the meat. This traditional recipe, slow-roasted to perfection, reflects Bulgarian cuisine’s rustic, farm-to-table roots, emphasizing simplicity and natural ingredients.
