Janjetina ispod peke (Chinese Style)

Ingredients

While the original Croatian dish Janjetina ispod peke is traditionally cooked in a covered outdoor oven, this Chinese adaptation utilizes a slow-cooking method in a conventional oven. Additionally, the Chinese-style roasted lamb incorporates a unique blend of Chinese spices and seasonings to enhance the flavor profile. 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 soy sauce 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 green onions, chopped 2 green onions, chopped
• 1 tablespoon sesame seeds, for garnish 1 tablespoon sesame seeds, for garnish

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 8g (Sugars: 5g)
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, minced garlic, grated ginger, Chinese five-spice powder, salt, and black pepper.
3. 3.
   Place the lamb shoulder in a roasting pan and pour the marinade over it, ensuring it is evenly coated.
4. 4.
   Cover the roasting pan with aluminum foil and place it in the preheated oven.
5. 5.
   Slow-cook the lamb for 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.
6. 6.
   Remove the foil and increase the oven temperature to 400°F (200°C).
7. 7.
   Return the lamb to the oven and roast for an additional 15-20 minutes, or until the surface is browned and crispy.
8. 8.
   Remove the lamb from the oven and let it rest for 10 minutes before slicing.
9. 9.
   Garnish with chopped green onions and sesame seeds before serving.

Treat your ingredients with care...

• Lamb shoulder — Trim any excess fat from the lamb shoulder before marinating to ensure a leaner and more tender result.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can create a substitute by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.

Tips & Tricks

• For an extra layer of flavor, marinate the lamb overnight in the refrigerator before cooking.
• Basting the lamb with the marinade every 30 minutes during the cooking process will help to keep it moist and flavorful.
• Serve the Chinese-style roasted lamb with steamed rice or noodles to complete the meal.
• If you prefer a spicier kick, add a pinch of chili flakes to the marinade.
• Leftover lamb can be used in stir-fries or sandwiches for a delicious next-day meal.

Serving advice

Serve the Chinese-style roasted lamb as the main course of a Chinese-inspired dinner. Pair it with steamed rice or noodles and a side of stir-fried vegetables for a complete and satisfying meal.

Presentation advice

Arrange the sliced Chinese-style roasted lamb on a platter, garnished with chopped green onions and sesame seeds. The crispy browned exterior of the lamb will create an enticing visual appeal.