Friptură de Miel — Romanian Roast Lamb

Spring lamb roasted Romanian-style: marinated in wine, garlic, and thyme, studded with rosemary and
more garlic, and roasted slowly with potatoes until the meat is meltingly tender. The Paschal main
course across rural Romania, served with mujdei (garlic-vinegar sauce) and generous amounts of
țuică to drink.

FASTING LEVEL: Non-Fasting (lamb)

SERVINGS: 8
TIME: 3 hours 30 minutes (plus 6-12 hours marinating)

INGREDIENTS:
- 2.5 kg bone-in lamb leg or shoulder
- 8 cloves garlic, cut into slivers (plus 6 whole cloves for the pan)
- 4 sprigs fresh rosemary
- 2 tablespoons fresh thyme leaves
- 400 ml dry white wine
- 100 ml olive oil
- Juice of 2 lemons
- 2 tablespoons sweet paprika
- 1 tablespoon dried marjoram
- 2 tablespoons coarse salt
- 1 tablespoon black pepper

For the roasting pan:
- 1.5 kg small waxy potatoes, halved
- 2 large carrots, chunked
- 2 large onions, quartered
- 200 ml lamb or chicken broth

For the mujdei sauce:
- 8 cloves garlic, crushed to a paste with 1 teaspoon salt
- 100 ml sunflower oil
- 2 tablespoons white wine vinegar
- 2 tablespoons warm water
- Salt to taste

METHOD:
1. Make slits all over the lamb with a sharp knife. Insert garlic slivers and small rosemary needles into the slits.
2. Whisk marinade: wine, olive oil, lemon juice, paprika, marjoram, thyme, salt, and pepper.
3. Place lamb in a large dish. Pour marinade over. Turn to coat thoroughly. Cover and refrigerate 6-12 hours, turning once.
4. Remove lamb 1 hour before roasting to come to room temperature.
5. Preheat oven to 220C (425F). Place lamb on a rack in a roasting pan. Pour half the marinade into the pan. Add whole garlic cloves and broth to the pan.
6. Roast at 220C for 30 minutes to brown, then reduce to 160C (325F) and continue roasting 2-2.5 hours, basting with pan juices every 45 minutes.
7. After 90 minutes, add potatoes, carrots, and onions to the pan, tossing them in the juices. Season with salt and pepper.
8. Continue roasting until internal temperature reaches 75-80C (170-175F) for Romanian-style fall-apart lamb. Potatoes should be tender and golden.
9. Rest lamb under foil 20 minutes.
10. Make mujdei: whisk garlic paste with vinegar, then gradually whisk in oil and warm water. Taste for salt.
11. Carve or pull lamb apart. Serve with potatoes, vegetables, pan juices, and mujdei alongside.

NOTES:
- Romanian lamb is cooked fully through — not pink. This is cultural preference.
- Mujdei is the essential accompaniment. Fresh raw garlic, vinegar, and oil. Do not skip.
- Pair with țuică (plum brandy) before and a heavy red wine (Fetească Neagră or Cabernet) with the meal.
- Traditional Paschal service: the lamb goes to the centre of the table, carved at the table, with all accompaniments arranged around it.

NUTRITION (per serving, approximate):
Calories: 680 | Protein: 52 g | Carbohydrates: 32 g | Fat: 38 g | Fibre: 4 g