Jagnięcina Podhalańska

Jagnięcina Podhalańska (Podhale-Style Roast Lamb)

A traditional slow-roasted lamb dish from Poland's Podhale region in the Tatra mountains, where Polish highland cuisine celebrates simple, hearty cooking. The lamb is browned then braised with aromatic root vegetables and herbs until fork-tender.

Prep

25 min

Cook

150 min

Total

175 min

Serves

4-6

Difficulty

Medium

Recipe ingredients

• •1500 g (3¼ lb) bone-in lamb shoulder, or leg, cut into large chunks; traditionally Podhale uses young mountain lamb
• •500 g (1.1 lb) potatoes, waxy variety such as Yukon Gold, peeled and halved
• •200 g (7 oz) carrots, cut into 4 cm chunks
• •200 g (7 oz) parsnips, cut into 4 cm chunks
• •150 g (5 oz) celery root, peeled and cut into chunks
• •1 large onion, quartered
• •6 cloves garlic, crushed
• •2 tbsp lard or unsalted butter, lard is more traditional
• •2 bay leaves bay leaves
• •1 tsp dried marjoram, a signature Podhale herb; substitute with oregano if unavailable
• •1 tsp caraway seeds, lightly crushed
• •250 ml (1 cup) lamb or beef stock, or water
• •salt and freshly ground black pepper, to taste
• •fresh parsley, chopped, for serving

Steps

1. 1 Preheat the oven to 160°C (325°F). Pat the lamb pieces dry with paper towels and season generously with salt and pepper.
2. 2 Heat the lard or butter in a heavy Dutch oven over medium-high heat. Brown the lamb in batches on all sides, about 3-4 minutes per side. Transfer to a plate.
3. 3 Lower the heat to medium. Add the onion and sauté for 3-4 minutes until softened and lightly golden. Add the garlic and stir for 30 seconds until fragrant.
4. 4 Add the carrots, parsnips, celery root, bay leaves, marjoram, and caraway seeds. Stir to coat the vegetables in the fat and cook for 2-3 minutes.
5. 5 Return the lamb and any juices to the pot. Pour in the stock, which should come about halfway up the lamb. Bring to a gentle simmer on the stovetop.
6. 6 Cover with a tight-fitting lid and transfer to the oven. Braise for 90 minutes, turning the lamb once halfway through.
7. 7 Add the potatoes to the pot, nestling them into the cooking liquid. Cover and return to the oven for a further 45-60 minutes, until the lamb is fork-tender and potatoes are soft.
8. 8 Safety and doneness: the lamb is safely cooked and ready when a meat thermometer inserted into the thickest part reads at least 75°C (165°F), and the meat pulls easily from the bone. The juices should run clear with no pink remaining.
9. 9 Remove from the oven, skim any excess fat from the surface, and adjust seasoning. Let rest covered for 10 minutes.
10. 10 Serve in shallow bowls with the vegetables and a generous spoonful of the cooking juices, finished with a sprinkle of fresh parsley.