Janjetina ispod peke (Caribbean Style)

Ingredients

While the original Croatian recipe for Janjetina ispod peke is typically cooked in a covered clay pot, this Caribbean adaptation embraces the technique of slow-roasting the lamb. The flavors are also influenced by the vibrant spices commonly used in Caribbean cuisine, adding a delightful twist to the dish. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 pounds (900g) lamb shoulder, bone-in 2 pounds (900g) lamb shoulder, bone-in
• 2 tablespoons Caribbean jerk seasoning 2 tablespoons Caribbean jerk seasoning
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 2g (Sugars: 1g)
• Protein: 40g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   Rub the lamb shoulder with Caribbean jerk seasoning, ensuring it is evenly coated.
3. 3.
   Heat olive oil in a large oven-safe pot over medium-high heat. Add the lamb shoulder and sear on all sides until browned.
4. 4.
   Remove the lamb from the pot and set aside.
5. 5.
   In the same pot, add the sliced onion and minced garlic. Sauté until the onion is translucent and fragrant.
6. 6.
   Return the lamb shoulder to the pot and add thyme leaves, parsley, lime juice, salt, and pepper.
7. 7.
   Cover the pot with a tight-fitting lid or aluminum foil.
8. 8.
   Place the pot in the preheated oven and roast for 2.5 to 3 hours, or until the lamb is tender and easily pulls apart with a fork.
9. 9.
   Remove the pot from the oven and let the lamb rest for 10 minutes before serving.
10. 10.
    Slice the lamb and serve with the pan juices.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with a good amount of marbling. This will ensure a tender and juicy final dish.

Tips & Tricks

• To add an extra layer of flavor, marinate the lamb shoulder in the Caribbean jerk seasoning overnight before cooking.
• If you prefer a spicier dish, add a pinch of cayenne pepper or a chopped Scotch bonnet pepper to the pot.
• Serve the Caribbean Roasted Lamb with a side of coconut rice and grilled plantains for a complete Caribbean meal.

Serving advice

Caribbean Roasted Lamb is best served hot, straight from the oven. Garnish with fresh parsley or cilantro for a pop of color. Serve with a side of Caribbean-style rice and beans, and a refreshing tropical fruit salad.

Presentation advice

Arrange the sliced Caribbean Roasted Lamb on a platter, drizzling some of the pan juices over the top. Garnish with lime wedges and fresh herbs for an elegant touch. Serve with colorful side dishes to create a visually appealing presentation.