Janjetina ispod peke (Brazilian Style)

Ingredients

While the original Croatian dish is cooked in a traditional peka (a dome-shaped clay pot), our Brazilian adaptation brings the flavors of Janjetina ispod peke to life using a Brazilian-style barbecue grill. The spices and seasonings have been adjusted to incorporate the vibrant flavors of Brazilian cuisine, giving the dish a unique twist. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 kg (4.4 lbs) lamb leg, bone-in 2 kg (4.4 lbs) lamb leg, bone-in
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon cumin 1 tablespoon cumin
• 1 tablespoon oregano 1 tablespoon oregano
• 1 tablespoon salt 1 tablespoon salt
• 1 tablespoon black pepper 1 tablespoon black pepper
• Juice of 2 lemons Juice of 2 lemons
• 1 cup (240ml) orange juice 1 cup (240ml) orange juice
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 onions, sliced 2 onions, sliced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 tomatoes, sliced 2 tomatoes, sliced

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 8g (Sugars: 4g)
• Protein: 48g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the Brazilian-style barbecue grill to medium-high heat.
2. 2.
   In a small bowl, combine the minced garlic, olive oil, paprika, cumin, oregano, salt, black pepper, and lemon juice to make a marinade.
3. 3.
   Rub the lamb leg with the marinade, ensuring it is evenly coated. Let it marinate for at least 2 hours, or overnight for best results.
4. 4.
   In a large roasting pan, place the marinated lamb leg. Pour the orange juice and chicken broth into the pan.
5. 5.
   Arrange the sliced onions, bell peppers, and tomatoes around the lamb leg.
6. 6.
   Cover the roasting pan tightly with aluminum foil, ensuring it is sealed.
7. 7.
   Place the roasting pan on the preheated grill and cook for approximately 3-4 hours, or until the lamb is tender and cooked to your desired level of doneness.
8. 8.
   Remove the foil and let the lamb rest for 10 minutes before carving.
9. 9.
   Serve the Brazilian-style Janjetina ispod peke with the roasted vegetables on the side.

Treat your ingredients with care...

• Lamb leg — Choose a high-quality, tender lamb leg for the best results. Trim any excess fat before marinating.
• Orange juice — Use freshly squeezed orange juice for a burst of citrus flavor.
• Bell peppers — Opt for a mix of colorful bell peppers to add vibrancy to the dish.
• Tomatoes — Ripe, juicy tomatoes work best in this recipe.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the marinade.

Tips & Tricks

• For a smoky flavor, add wood chips or chunks to the grill while cooking the lamb.
• Baste the lamb with the pan juices every hour to keep it moist and flavorful.
• Serve the Janjetina ispod peke with Brazilian-style rice and a fresh salad for a complete meal.
• Leftovers can be used in sandwiches or salads the next day.
• Adjust the spice levels according to your preference by adding more or less paprika and black pepper.

Serving advice

Serve the Brazilian-style Janjetina ispod peke as the centerpiece of your meal. Carve the tender lamb leg into thick slices and arrange them on a platter. Garnish with fresh herbs like parsley or cilantro for an added touch of freshness.

Presentation advice

Present the Janjetina ispod peke on a large serving platter, surrounded by the colorful roasted vegetables. The vibrant hues of the bell peppers and tomatoes will create an eye-catching display. Drizzle any remaining pan juices over the lamb for an enticing glaze.