Croatian Spit-Roasted Lamb with Garlic and Rosemary

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Janjetina na ražanj is a centerpiece dish of inland Croatia, where whole young lambs are slowly turned over wood embers for hours until the meat turns tender and the skin crackles. The marinade is bold and simple: garlic, fresh rosemary, olive oil, lemon, and coarse sea salt that perfume the meat as it rotates. This version uses a butterflied leg on a backyard rotisserie so home cooks can capture the same rustic, smoky character.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 3 gCarbs
• 0 gFiber
• 0 gSugar
• 38 gProtein
• 720 mgSodium
• 380 mgPotassium
• 25 mgCalcium
• 3.2 mgIron
• 4 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the Lamb and Marinade

• 1 boneless butterflied leg of lamb (about 4 to 5 lbs)
• 1/2 cup extra-virgin olive oil
• 10 garlic cloves, finely minced
• 3 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• Zest and juice of 1 lemon
• 2 tablespoons coarse sea salt
• 1 tablespoon cracked black pepper
• 1 teaspoon red pepper flakes (optional)

For Basting

• 3/4 cup dry white wine
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh rosemary sprigs
• 4 garlic cloves, smashed

For Serving (Optional)

• 2 lbs Yukon gold potatoes, halved
• 2 medium yellow onions, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon salt

Directions

1. Combine olive oil, minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, sea salt, black pepper, and red pepper flakes in a small bowl; whisk into a loose paste.
2. Pat the lamb dry, score the surface in a shallow crosshatch pattern, and rub the marinade thoroughly into every crevice. Cover and refrigerate 4 to 12 hours, turning once halfway through.
3. Prepare a two-zone fire or rotisserie over medium oak, olive wood, or charcoal embers so the heat stays around 275 to 300°F; too hot and the outside burns before the inside cooks.
4. Truss the lamb snugly onto the spit with butcher's twine, balancing it so the center of gravity sits directly over the spit rod. If using a rotisserie motor, attach and begin turning.
5. Combine wine, olive oil, rosemary sprigs, and smashed garlic in a small saucepan; warm gently and use a herb brush to baste the lamb every 25 to 30 minutes.
6. Toss potatoes and onions with olive oil and salt; arrange them on a sheet pan on the cooler side of the grill during the last 60 minutes of roasting so they soak up drippings.
7. Continue roasting until a meat thermometer reads 130°F for medium-rare or 145°F for medium in the thickest part, usually 2.5 to 3 hours depending on fire intensity.
8. Lift the lamb off the spit, tent loosely with foil, and let it rest 15 to 20 minutes so the juices redistribute before carving.
9. Carve across the grain into thick slices, spoon the warm pan juices over the top, and serve with the fire-roasted potatoes and a simple green salad or crusty bread.

Cook’s Notes

• Use oak, olive wood, or grapevine cuttings for the most authentic Dalmatian smoke flavor; avoid softwoods like pine.
• Keep the heat steady at 275 to 300°F; flare-ups from fat dripping will scorch the skin.
• If you do not have a rotisserie, set the lamb on a wire rack set over a roasting pan and turn by hand every 30 minutes.
• Save the collected pan drippings and reduce them briefly with a splash of wine for a quick jus to spoon over the carved meat.
• Always pull the lamb off the spit 5 to 10°F before target temperature, since carryover heat will finish the cook during resting.

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