ReceptnaptárJanjeći kotleti (grilled lamb chops with Balkan spices)
Lamb is the festive meat of the Balkans, served at Easter and at family feasts alike. Small chops tenderise in a marinade of garlic, rosemary and lemon, then cook in a few minutes on a hot grill. With a fresh salad it is a light yet elegant course. The marinade is simple, but resting the meat before cooking makes a great difference.
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Ingredients
Method
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- In a bowl, mix the olive oil, crushed garlic, rosemary, paprika and lemon juice.
- Turn the lamb chops thoroughly in this marinade and leave them in the fridge for at least 1-2 hours, or even overnight.
- Take the meat out of the fridge before cooking so it comes to room temperature.
- Heat a grill or griddle pan until very hot.
- Season the chops with salt and pepper, then cook for 3-4 minutes per side until they have nice charred stripes.
- If the meat is thicker, lower the heat and cook for another 2-3 minutes per side until done to your liking.
- Rest for 5 minutes under foil after cooking.
- Serve with a fresh salad or grilled vegetables.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Let the meat come to room temperature before cooking, because it cooks more evenly.
- Salt the meat only just before cooking, as the recipe says, because salt draws out moisture.
- Rest it for 5 minutes after cooking, because this keeps the juices in the meat.
Frequently asked questions
How far should I cook it?
Lamb is best pink, when the inside is around 60-63 °C. If you prefer it well done, do not go beyond 70 °C, to keep it juicy.
What can replace rosemary?
Thyme, oregano or mint. In Balkan cooking, savory is also common with lamb.
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More south slavic ideas
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- Balkan aubergine bake (musaka)
- Balkan fish soup
- Marinated meat skewers (ražnjići)
- Baked sauerkraut with duck (podvarak)
- Courgettes stuffed with spiced mince (punjene tikvice)
- Grilled trout with Balkan spices
- Bosnian pot (bosanski lonac)
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