Janjetina ispod peke (Bavarian Style)

Ingredients

While the original Croatian dish is cooked in a traditional peka (a dome-shaped clay pot), this Bavarian adaptation uses a roasting pan or Dutch oven. The seasonings are adjusted to incorporate Bavarian flavors, and the dish is served with crispy potatoes, a staple in Bavarian cuisine. 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 fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• 1 kg (2.2 lbs) potatoes, peeled and cut into chunks 1 kg (2.2 lbs) potatoes, peeled and cut into chunks
• 2 onions, sliced 2 onions, sliced
• 250 ml (1 cup) beef broth 250 ml (1 cup) beef broth
• 250 ml (1 cup) Bavarian beer 250 ml (1 cup) Bavarian beer

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 20g (Sugars: 2g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, olive oil, salt, and pepper.
3. 3.
   Rub the lamb shoulder with the herb mixture, ensuring it is evenly coated.
4. 4.
   Place the lamb in a roasting pan or Dutch oven.
5. 5.
   Arrange the potato chunks and sliced onions around the lamb.
6. 6.
   Pour the beef broth and Bavarian beer into the pan.
7. 7.
   Cover the pan with a lid or aluminum foil.
8. 8.
   Roast the lamb in the preheated oven for 3-4 hours, or until the meat is tender and easily falls off the bone.
9. 9.
   Remove the lid or foil during the last 30 minutes of cooking to allow the potatoes to crisp up.
10. 10.
    Once cooked, let the lamb rest for 10 minutes before serving.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with good marbling, as it will ensure a tender and flavorful roast.
• Potatoes — Use starchy potatoes like Russet or Yukon Gold for crispy and fluffy results.

Tips & Tricks

• For added flavor, marinate the lamb shoulder overnight in the herb mixture before roasting.
• Baste the lamb with the pan juices every hour to keep it moist and flavorful.
• If you prefer a darker and crispier crust on the lamb, remove the lid or foil for the last 1 hour of cooking.
• Serve the lamb with a side of Bavarian mustard for an authentic touch.
• Leftovers can be used to make delicious sandwiches or added to salads.

Serving advice

Serve the Bavarian roasted lamb with herbed potatoes and a side of sauerkraut. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the tender lamb slices on a platter, surrounded by the crispy potatoes and caramelized onions. Drizzle some of the pan juices over the lamb for added moisture and flavor.