Dish
Janjetina ispod peke
Croatian lamb under the bell
Janjetina ispod peke is made by marinating lamb with garlic, rosemary, and olive oil. The lamb is then placed in a large baking dish and covered with a bell-shaped lid. The dish is cooked over an open fire for several hours until the meat is tender and juicy. The dish is typically served with roasted potatoes and vegetables.
Origins and history
Janjetina ispod peke is a traditional dish from the Dalmatia region of Croatia. It is believed to have originated with the ancient Illyrian people who used to cook lamb in this way.
Dietary considerations
This dish is not suitable for vegetarians or vegans. It is also high in fat and calories, so it should be consumed in moderation.
Variations
There are many variations of this dish, with different marinades and cooking methods. Some people add wine or herbs to the marinade, while others cook the lamb in a pit instead of under a bell-shaped lid.
Presentation and garnishing
Janjetina ispod peke is typically served on a large platter with the lamb in the center and the roasted potatoes and vegetables around the edges. The dish can be garnished with fresh herbs or lemon wedges.
Tips & Tricks
To ensure that the lamb is cooked evenly, it should be turned frequently while it is cooking under the bell-shaped lid.
Side-dishes
Roasted potatoes and vegetables, such as bell peppers and onions, are a popular side dish for janjetina ispod peke.
Drink pairings
Plavac Mali wine pairs well with janjetina ispod peke.
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