Pečena janjetina (pečena janjetina)

Instructions

1. Preheat the oven to 200 °C and make incisions in the meat to slip in slivers of garlic and rosemary leaves.
2. Mix the oil, salt, pepper and thyme, then rub the whole surface of the lamb generously.
3. Place the meat in a roasting tin with the onions cut into quarters and the whole potatoes around it.
4. Roast for 20 minutes at 200 °C to sear the surface, then lower the oven to 160 °C.
5. Pour the white wine and stock into the tin, cover with foil and continue cooking for 1 hour, basting every 20 minutes.
6. Remove the foil, raise the heat to 180 °C and roast for another 20 minutes to brown the skin.
7. Let it rest for 10 minutes before carving, and serve with the cooking juices.