Top 9 Croatian Lamb Dishes

Janjetina ispod peke is a traditional lamb specialty that calls for preparing the meat under a metal, bell-like dome or lid called peka in Dalmatia or čripnja in Istria. The meat is usually combined with potatoes and vegetables such as onions, tomatoes, carrots, and zucchinis, and the whole thing is then commonly drizzled with olive oil. White wine or beer may occasionally be added to the concoction to speed up the cooking process, while the dish is often flavored with aromatic herbs and spices such as rosemary, bay leaves, mint, paprika, and black pepper. Traditionally, the baking tray or pot containing the food is topped with the peka lid, placed in a fireplace, and the lid is then covered with hot embers on top. After hours of cooking slowly under the lid, the meat comes out tender, succulent, and falling-off-the-bone. This specialty is typically accompanied by a fresh seasonal salad, kruh ispod peke (bread baked under the lid), and a glass of white wine or beer on the side. Janjetina ispod peke is a typical dish of the Dalmatia and Istria regions, where it can be savored in local restaurants or prepared at home.Expand

Janjetina s ražnja is a popular Dalmatian dish made by roasting a whole lamb on a spit. It is roasted over an open fire until the skin becomes crispy and golden-brown in color. Before roasting, the lamb can be marinated in oil with fresh herbs, but it is traditionally seasoned only with sea salt. When the lamb is properly roasted, it is usually served with sliced onions, green onions, or young potatoes, and a few slices of bread.Expand

Janjetina s bižima is a popular Dalmatian main dish using lamb and young peas as the star ingredients. Chopped lamb pieces are sautéed in oil and butter with onions, carrots, and garlic, and a bit later, parsley and tomato sauce is added to the pan. The whole thing is simmered over low heat for about an hour before the young peas are added to the dish. This meal is usually seasoned with salt, pepper, and rosemary, and some cooks like to add a few boiled potatoes in order to thicken the dish. It is recommended to serve janjetina s bižima with a few slices of homemade black bread.Expand

Janjetina na gradele is a traditional specialty hailing from Pag. It involves cooking small pieces of lamb on a simple grill grate (called gradele) over an open fire. The lamb is typically seasoned with nothing else but sea salt (usually flower of salt from the island), and the gradele grill needs to be brushed with oil and lamb fat before the meat is placed on it. The pieces of meat are carefully flipped over throughout the grilling process to prevent them from drying out. This lamb delicacy is usually prepared with slightly older Pag lambs, and it’s traditionally made for Easter. It is recommended to enjoy the perfectly grilled pieces of lamb piping hot, accompanied by sweet red onions, paška sol (Pag salt), Lun olive oil, and a glass of wine on the side. Other common accompaniments include potatoes, grilled vegetables, chicory leaves, and pieces of palenta s paškim sirom (polenta with Pag cheese).Expand

Lička kalja is traditional stew from Lika and Gorski Kotar regions of Croatia, made with lamb or mutton, cabbage, potatoes and other local vegetables. It is a variety of better known Bosnian kalja, main difference being the consistency (Bosnian is thicker) and the meat used (today, Bosnian kalja is mostly made with with veal). Lička kalja was a product of necessity for the poor shepherd families in the destitute mountain regions of Lika and Gorski Kotar, who utilized the animals they were herding and vegetables growing in their yards for most of their dishes. Nevertheless, lička kalja is a highly nutritive meal, and was also used as a cold remedy and a way to keep warm during the harsh winter days and nights. Although nowadays somewhat forgotten, efforts are being made to revive this tasty and healthy dish, and it can be found more and more often on the menus of the local traditional restaurants.Expand

Janjetina po staru zi šurlicama is a traditional dish originating from the region of Kvarner. The dish is made with a combination of lamb, sheep’s milk cheese, onions, flour, garlic, olive oil, rosemary, sage, salt, pepper, and tomatoes. The lamb is cut into pieces, seasoned with salt, dredged in flour, and fried in olive oil. The meat is taken out of the pan, and the onions and tomatoes are sautéed in the same oil. The lamb is placed back into the pan along with garlic, rosemary, and sage. The dish is simmered over low heat, and if the sauce is too thick, water or white wine is added to dilute it. Once done, the dish is served with šurlice pasta on the side for a complete meal.Expand

Janjeći but na istarski is a traditional dish originating from Istria. The dish is made with a combination of a leg of lamb, Istrian prosciutto, butter, carrots, white wine, bay leaves, rosemary, lamb peritoneum, salt, and pepper. The meat is ground, seasoned with salt and pepper, and wrapped in prosciutto slices. Next, the assembled meat is wrapped in lamb peritoneum and placed in a buttered dish. Carrots, bay leaves, and rosemary are arranged near the meat, which is drizzled with wine and baked in the oven for about an hour. Once done, the meat is thinly sliced, while the roasting juices are made into a sauce that’s poured over the meat. It’s recommended to serve the dish with roast potatoes on the side.Expand

Kuhana janjetina sa salsom od rajčice is a traditional dish originating from the region of Dalmacija. The dish is usually made with a combination of young lamb, onions, celery, carrots, parsley, bay leaves, tomatoes, olive oil, garlic, salt, pepper, and sugar. The meat is simmered with the vegetables for about an hour. The tomatoes are boiled, peeled, chopped, and sautéed in oil with garlic. The mixture is seasoned with salt, pepper, and sugar. The lamb is cut into pieces, arranged on a plate, and the tomato sauce is poured over the meat. The dish is usually served with boiled potatoes on the side.Expand

Iški lopiž is a traditional dish originating from the island of Iž, famous for its pottery. The dish is made with a combination of lamb, vegetables such as potatoes, carrots, peas, artichokes, onions, and garlic, aromatic herbs such as bay leaves and rosemary, along with white wine, tomatoes, oil, salt, and pepper. The name of the dish can refer to the dish itself, but lopiž is also a clay pot in which this dish is traditionally prepared, giving it a unique flavor. The ingredients are slowly simmered until the vegetables and the meat become tender. It's recommended to serve this ancient specialty with a glass of local white wine on the side.Expand