Jagnjetina ili Teletina ispod Sača Style (Slow-Braised Rosemary & Garlic Meat with Potatoes) – Authentic Montenegro Recipe
Inspired by Montenegro’s iron-bell (sač) roasting method, yielding meltingly tender meat and herb potatoes.
- Country of Origin
- 🇲🇪 Montenegro (Southern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Tender lamb or beef chunks, Quartered Yukon potatoes, Carrots and bell peppers, Fresh rosemary, Garlic cloves
Ingredients for Jagnjetina ili Teletina ispod Sača Style (Slow-Braised Rosemary & Garlic Meat with Potatoes) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender lamb or beef chunks, prepped into bite-sized pieces
- 1.5 cups quartered Yukon potatoes, washed and trimmed
- 1 cup carrots and bell peppers
- 1 medium onion and 3 cloves garlic, finely minced with fresh rosemary
- 1.5 tbsp traditional Montenegro seasoning (garlic cloves, white wine, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, fresh rosemary, and garlic cloves, white wine, olive oil for 3 minutes until fragrant.
- Combine tender lamb or beef chunks and quartered Yukon potatoes with the sautéed aromatics and layer evenly into the baking dish.
- Top with carrots and bell peppers and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.