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Not very far from Split, up in the mountains, there's a village called Žnovnica. I hope I've said that right. It's a very special place because there's a little tavern there that's renowned for its roast lamb. I've discovered about this restaurant right up in the mountains, bit of a local secret where they do fantastic lamb. Apparently, if you haven't tasted the lamb, you haven't lived. Now, the thing is that the guy that owns the restaurant doesn't want us to be there. He's got 26 lambs to roast today. So, the last thing he wants is a blinking camera crew getting in the way. But, we really want to see this being cooked.
And he does it in two ways. First of all, on a spit. But, the way that really interests me is under a lid called a peka, a steel lid which he covers in coal. And apparently, that makes the lamb really crisp, golden. Can't wait. Uh Hi. This is my father, Dundo. Very nice to meet you. Dundo. Yeah. Oh, good. Good lord. God, that is fantastic. I've just been thinking about this ever since I got off the boat. Gosh, it's making me It's It For me, the more rugged the cooking, the better the lamb. And this is sensational. It's going to be absolutely lovely. I can't talk anymore. I can't see. I don't know how they can get used to it.
Oh. There are certain prime forces that create the cuisine of a country. First of all, it's terrain, and second, the climate, which leads to what grows best. And the answer in the mountains of Croatia, and I suspect Albania, and I know for certain Greece, is sheep, which means lots of roast lamb. Sultans and emperors might have introduced new spices and flavors to these parts over the centuries. But you know, shepherds have been cooking this way since before the Old Testament. And this humble form of roasting is elemental to us all. That's why it will live on forever. It's simply cooked with onion, carrots, salt to plenty, pepper, and potatoes. A lot of those well seasoned, plus lard, and that's it.
And then, well, words fail me, largely because of the smoke intake. But look, anyone who likes a good pot roast will love this. Well, he's just put the uh excuse me, just put the dish on the hot surface there, covered it with a lid, and then he's putting the hot coals all over the top. So, this is what's going to give it this lovely crisp finish, golden crisp finish. Oh, oh. I love cooking this at home. People say, "How do you cook that, Rick?" I say, "Well, I discovered a secret from the shepherds of the Mosor Mountains in Croatia. It's timeless."
Thank you very much. So, is that all for me? Yeah. What? No, it's not. It's for the crew, too. But I get the best bits. Well, here we go. I've been watching this being prepared, and the bit I love the best is the skin. That's simply the best piece of roast lamb I've ever tasted. I mean, it's not just about the quality of the lamb. It's very young lamb, so it's sweet. Very nicely seasoned. But, it's the smoke. It just tastes of wood. It is sensational. The man that owns this restaurant has had it for 41 years. They've been open every day, and he's never taken a holiday. He's so dedicated to this excellent lamb. And they serve the lamb with these lovely spring onions, which
you dip in salt, eat some of the lamb, and then eat a bit of onion.
