meat / meso / liha

Slow-roasted Lamb Pasta / Tjestenina s pečenom janjetinom / Lammaspaisti pasta


Our food obsessions are not going anywhere, but now that both of us have full-time jobs, we had to double-think some of our routines. We realized we have to let go of the habit of impromptu deciding what’s for dinner and start doing the planning and grocery shopping over the weekend. It took some time to get used to thinking of what we will want to eat on Thursday five days ahead, but it actually saves us lots of time (go figure). It’s not so much the time we used to spend on multiple trips to the store, but also going through cookbooks and food blogs is much faster when done all at once.

Last weekend we just couldn’t think of the seventh dinner idea, so we decided to go to the butcher’s at the market and see if anything gets our imagination going. Since that was our first visit there, as soon as we walked in the guy offered us veal, claiming it’s perfect and super easy to make. Not the biggest compliment right now, but surely in a few years we’ll learn to appreciate when someone thinks we’re kids. We blew the veal off with a totally inappropriate “that’s sooo boring” comment (confirming our mature age) and opted for lamb. We really don’t eat lamb often and now that the spring is here, it seemed a shame not to take the opportunity. But then we encountered some issues (the conversation happened in market Croatian).

Butcher dude: I can give you this half of lamb, it will be enough for the two of you.
Tilli (mute)
Ružmarin: How about just the leg?
Butcher dude: Ok, I guess I can risk it for you. (cuts off the best part while packing a head with it)
Tilli (mute)
Ružmarin: Ummmm, what are we gonna do with the head?
Butcher dude 2: Hey, don’t be so mean, don’t give the girl the head!
Butcher dude 1: Ok ok, but next time come alone, why are you feeding this guy so well anyway?
Tilli (mute and confused)

We left the butcher’s excited to think of a great recipe for this lamb, and when we brought it home we remembered a Donna Hay recipe we’ve been wanting to try. In this case a picture really does do most of the talking, so let’s give it the spotlight.


(serves 4 / 4 porcije / 4 annosta)

  • 1 leg of lamb (about 1 kg)
  • olive oil
  • 1 large onion
  • 4 garlic cloves
  • 1/2 tbsp dried thyme
  • 2 cans cherry tomato pelati
  • 1 cup white wine
  • 350 g pasta
    (lasagna sheets or tagliatelle)
  • 4 tbsp pesto
  • 100 g mozzarella
  • 1 janjeći but (oko 1 kg)
  • maslinovo ulje
  • 1 veliki luk
  • 4 režnja češnjaka
  • 1/2 žlice timijana
  • 2 konzerve cherry rajčica
  • 1 šalica bijelog vina
  • 350 g tjestenine (lazanje ili tagliatelle)
  • 4 žlice pesta
  • 100 g mozzarelle
  • 1 lampaanviulu (n. 1 kg)
  • oliiviöljyä
  • 1 sipuli
  • 4 valkosipulin kynttä
  • 1/2 rkl kuivattua timjamia
  • 2 purkkia säilytettyjä kirsikkatomaatteja
  • 1 kuppi valkoviiniä
  • 350 g pastaa (lasange levyjä tai tagliatelle)
  • 4 rkl pestokastiketta
  • 100 g mozzarella juustoa


  1. Preheat the oven to 200°C.
  2. Find an oven-proof dish that can fit the lamb. Rub the leg of lamb with olive oil, salt, and pepper, and set aside.
  3. Slice the onion and mince the garlic. Pour a generous lug of olive oil into the oven dish, add onions and brown them in the oven for about 10 min. Add garlic and return to the oven for a few more minutes.
  4. Add thyme, cherry tomatoes, white wine and a cup of water. Mix well, and place lamb on top of the sauce.
  5. Cover with alu foil and roast in the oven for about 2 hours, turning the lamb every 30 min and basting with the sauce. When the meat is tender, uncover and roast for about 30-45 min until the lamb is browned and it comes off the bone with a fork.
  6. Put a pot of salted water to boil and cook the pasta. When the lamb is ready, shred it with a fork, removing the fat and bones. Mix the pasta with tomato sauce and lamb, and serve topped with pesto and mozzarella.
  1. Zagrijte pećnicu na 200°C.
  2. Pronađite tepsiju u koju stane cijeli janjeći but. Natrljajte meso solju, paprom i maslinovim uljem, pa ostavite po strani.
  3. Narežite luk na tanke kriške i nasjeckajte češnjak. U tepsiju ulijte nekoliko žlica maslinovog ulja, dodajte luk i pecite u pećnici desetak minuta, dok luk ne dobije boju. Dodajte češnjak i vratite u pećnicu na još nekoliko minuta.
  4. U tepsiju dodajte timijan, cherry rajčice i njihov sok, vino i šalicu vode. Dobro izmiješajte i položite janjetinu na vrh.
  5. Pokrijte alu folijom i pecite u pećnici pokriveno oko 2 sata. Za vrijeme pečenja, svakih pola sata okrenite meso i prelijte ga umakom. Kad meso omekša, maknite foliju i pecite još 30-45 minuta, dok janjetina ne dobije koricu i odvaja se s kostiju.
  6. Skuhajte tjesteninu u loncu posoljene vode. Kad je janjetina pečena, usitnite je viljuškom i maknite masne dijelove i kosti. Pomiješajte tjesteninu s umakom i janjetinom, te poslužite s pestom i mozzarellom. 
  1. Lämmitä uuni 200 asteeseen. Valitse uunivuoka johon mahtuu koko lampaanviulu. Hiero lampaanviulu oliiviöljyllä, suolalla ja pippurilla ja laita sivulle.
  2. Pilko sipuli ja hienonna valkosipuli. Paista sipuli uunivuoassa oliiviöljyssä kunnes ruskettunut, noin 10 min uunissa. Lisää valkosipuli ja paista vielä pari minuuttia.
  3. Lisää uunivuokaan timjami, kirsikkatomaatit, valkoviini ja kupillinen vettä. Sekoita hyvin ja aseta lampaanviulu kaikkien päälle.
  4. Päällystä uunivuoka alumiinifoliolla ja paista uunissa 2 tuntia. Käännä lampaanviulu joka 30 minuuttia ja kaada päälle kastiketta. Tämän 2 tunnin jälkeen poista alumiinfolio ja anna lampaan ruskettua ja murentua vielä 30-45 min. Kun lihaa irtoaa luusta helposti haarukan avulla lammas on valmista.
  5. Laita kattila vettä kiehumaan ja keitä pasta. Revi lampaanliha suikaleiksi haarukalla ja poista läski sekä pienet luut. Kun pasta on keitetty sekoita mukaan kastike ja lampaan suikaleet. Tarjoile mozzarellan ja peston kanssa. 

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