Janjetina ispod peke (Lamb cooked under the bell)

Ingredients

• 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 olive oil 2 tablespoons olive oil
• 1 tablespoon dried rosemary 1 tablespoon dried rosemary
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 2 large onions, sliced 2 large onions, sliced
• 4 large potatoes, peeled and quartered 4 large potatoes, peeled and quartered
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 green bell peppers, sliced 2 green bell peppers, sliced
• 2 tomatoes, sliced 2 tomatoes, sliced

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (9g saturated)
• Carbohydrates: 15g (3g sugars)
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the outdoor grill or oven to 200°C (400°F).
2. 2.
   In a small bowl, combine minced garlic, olive oil, dried rosemary, dried thyme, salt, and pepper.
3. 3.
   Rub the lamb shoulder with the garlic and herb mixture, ensuring it is evenly coated.
4. 4.
   Place the lamb shoulder in a large roasting pan or a deep baking dish.
5. 5.
   Surround the lamb with sliced onions, potatoes, bell peppers, and tomatoes.
6. 6.
   Cover the roasting pan tightly with a bell-shaped lid or aluminum foil.
7. 7.
   Place the pan on the grill or in the preheated oven and cook for approximately 3 hours.
8. 8.
   After 3 hours, remove the lid or foil and continue cooking for an additional 30 minutes to allow the meat to brown.
9. 9.
   Once cooked, remove the lamb from the pan and let it rest for 10 minutes before carving.
10. 10.
    Serve the Janjetina ispod peke with the roasted vegetables on the side.

Treat your ingredients with care...

• Lamb shoulder — Choose a well-marbled cut for maximum flavor and tenderness.
• Potatoes — Opt for waxy potatoes like Yukon Gold or red potatoes, as they hold their shape better during cooking.
• Bell peppers — Use a mix of red and green bell peppers for a vibrant color and balanced flavor.

Tips & Tricks

• For a smoky flavor, add a few wood chips to the grill or oven.
• Marinate the lamb overnight for even more flavor.
• If using an outdoor grill, monitor the temperature to maintain a consistent heat.

Serving advice

Serve Janjetina ispod peke with a side of fresh salad, crusty bread, and a glass of red wine for a complete Croatian dining experience.

Presentation advice

Arrange the sliced lamb on a platter, surrounded by the roasted vegetables. Garnish with fresh herbs for an appealing presentation.