Janjetina ispod peke (Arab-style)

Ingredients

While the original Croatian dish is typically cooked in an outdoor oven called a "peka," this adaptation uses a regular oven to achieve similar results. The spices and seasonings have been adjusted to reflect the flavors of Arab cuisine, giving the dish a distinct Middle Eastern twist. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 kg (4.4 lbs) lamb shoulder, bone-in 2 kg (4.4 lbs) lamb shoulder, bone-in
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Juice of 1 lemon Juice of 1 lemon
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tomatoes, sliced 2 tomatoes, sliced
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 4g (Sugars: 1g)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the minced garlic, olive oil, cumin, coriander, cinnamon, paprika, salt, black pepper, and lemon juice to make a marinade.
3. 3.
   Rub the lamb shoulder with the marinade, making sure to coat it evenly. Let it marinate for at least 1 hour, or overnight for best results.
4. 4.
   Place the sliced onions and tomatoes in the bottom of a roasting pan.
5. 5.
   Place the marinated lamb shoulder on top of the onions and tomatoes.
6. 6.
   Cover the roasting pan tightly with aluminum foil.
7. 7.
   Roast the lamb in the preheated oven for 3-4 hours, or until the meat is tender and easily falls off the bone.
8. 8.
   Remove the foil and increase the oven temperature to 220°C (430°F). Roast for an additional 15-20 minutes to brown the top of the lamb.
9. 9.
   Remove the lamb from the oven and let it rest for 10 minutes before carving.
10. 10.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Lamb shoulder — Choose a well-marbled cut for maximum flavor and tenderness.
• Ground cumin — Toast the cumin seeds before grinding for a more intense flavor.
• Ground coriander — Use freshly ground coriander seeds for the best aroma.
• Cinnamon — Use a high-quality cinnamon powder for a warm and fragrant taste.
• Lemon juice — Squeeze fresh lemon juice for a bright and tangy flavor.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the marinade.
• If you prefer a spicier dish, add a pinch of cayenne pepper to the marinade.
• Serve the lamb with Arabic flatbread and a side of yogurt sauce for a complete meal.
• Leftover lamb can be used in sandwiches or salads the next day.
• Make sure to carve the lamb against the grain for maximum tenderness.

Serving advice

Serve the Arabian roasted lamb with a side of Arabic rice pilaf and a fresh salad for a complete and satisfying meal.

Presentation advice

Arrange the sliced lamb on a platter and garnish with fresh parsley. Serve with the roasted onions and tomatoes for added flavor and visual appeal.