So ok… for anyone who isn’t with it, ‘Jagnjeci But’ is just a way of cooking marinated lamb. There are a few recipes out there but the one I like is as follows… as is obvious from the list this is an old version from the UK: 🙂
Basic Ingredients:
6lb leg of lamb, few large tomatoes chopped (or 14 oz tin chopped toms) and some oil.
Marinade:
3 fl oz white wine vinegar, 10 fl oz dry while wine teaspoon, salt, large onion (thin sliced), couple of garlic cloves (chopped), 2 carrots peeled/chopped, couple of bay leaves, teaspoon dried rosemary, half dozen or so black peppercorns, tablespoon fresh parsley.
Pre-Method:
Chuck marinade ingredients into a saucepan, bring to boil quickly and simmer for two mins or so.
Put lamb in large bowl pour marinade over, leave it a few hours (prefereably overnight) and turn now and then.
Method:
When you’re ready to go… preheat to a warmish oven (Gas Mark 4… or 180º C).
While it’s warming. Pour off marinade and keep it. Pat dry the leg, fry it in some oil over a moderate heat turning it now and then for 15 mins or so.
Transfer lamb to a casserole, pour over the marinage and add tomatoes.
Cover… chuck into the oven… cook 2 – 3 hours basting now and then
When cooked… remove meat from casserole, strain liquid into a saucepan, skim fat, and reduce for 10 mins or so til it thickens a bit. Season… and serve 🙂
Ours is in the fridge gently marinating ready for tomorrow evening… probably with mashed spuds… baked onions… string beans maybe??
And for tonight? Something simple… poached salmon and steamed courgettes sounds good. I’m not too sure I can eat the lamb but I know I *can* knock off the salmon!! 🙂
The Eclectic Interweb 
Food Porn! I love Food Porn!
Tell all about the end result. And where did you get the recipe? Polish?
Ackshully… it was *very* nice. Moist… as you’d expect… but with that ‘tang’ from the combination of garlic, wine and vinegar.
As you know I’m blessed with a family that sees food as fuel and nothing more so, as usual, the wife was non-committal but unenthusiastic and the kids refused point blank to eat it. However the old man has a more developed palate and thought it was really tasty. Basically it looks I’m now cooking for the two of us and the rest of the family are reduced to fellow-travellers! 🙂
Will I make it again? Damn right… I decided cooking it that way reduced the fat content and it was ok… well that’s what I told myself.
Admittedly the cost of a 6lb leg of lamb means it’s no longer the cheapest of meals… even here… but it certainly produced more than enough for 6 even allowing for my legendary lack of portion control! 🙂