Janjetina ispod peke (Bosnian Style)

Ingredients

While the Croatian version of Janjetina ispod peke typically uses Mediterranean herbs and spices, the Bosnian adaptation incorporates a blend of traditional Bosnian spices such as paprika, cumin, and coriander. Additionally, the Bosnian version often includes a touch of sweetness from honey or pomegranate molasses, adding a unique flavor profile to the dish. 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 of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon cumin 1 tablespoon cumin
• 1 tablespoon coriander 1 tablespoon coriander
• 1 tablespoon salt 1 tablespoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons honey or pomegranate molasses 2 tablespoons honey or pomegranate molasses
• 2 onions, sliced 2 onions, sliced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 4 tomatoes, sliced 4 tomatoes, sliced
• 1 cup (240ml) lamb or vegetable broth 1 cup (240ml) lamb or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugars: 5g)
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat your oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, paprika, cumin, coriander, salt, black pepper, olive oil, and honey (or pomegranate molasses). Mix well to form a paste.
3. 3.
   Rub the lamb shoulder with the spice paste, making sure to coat it evenly. Let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
4. 4.
   In a large roasting pan, arrange the sliced onions, bell peppers, and tomatoes as a bed for the lamb.
5. 5.
   Place the marinated lamb shoulder on top of the vegetables and pour the lamb or vegetable broth into the pan.
6. 6.
   Cover the roasting pan tightly with aluminum foil, ensuring it is well-sealed.
7. 7.
   Place the pan in the preheated oven and roast for approximately 3 hours, or until the lamb is tender and easily falls off the bone.
8. 8.
   Remove the foil and increase the oven temperature to 220°C (425°F). Roast for an additional 15-20 minutes to achieve a crispy exterior.
9. 9.
   Once cooked, 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.
• Paprika — Opt for high-quality Hungarian paprika for an authentic Bosnian taste.
• Honey or pomegranate molasses — Use honey for a touch of sweetness or pomegranate molasses for a tangy flavor.

Tips & Tricks

• For a smoky flavor, you can add a few wood chips or a small piece of charcoal to the roasting pan before covering it with foil.
• If you don't have a roasting pan, you can use a Dutch oven or a deep baking dish with a tight-fitting lid.
• Serve the lamb with traditional Bosnian side dishes like krompiruša (potato pie) or grah (Bosnian bean stew).

Serving advice

Janjetina ispod peke is best served hot, straight from the oven. Slice the tender lamb and arrange it on a platter with the roasted vegetables. Drizzle any pan juices over the meat for added flavor. Serve with warm bread or traditional Bosnian pita.

Presentation advice

To enhance the presentation, garnish the platter with sprigs of fresh parsley and a sprinkle of paprika. The vibrant colors of the roasted vegetables will add visual appeal to the dish.