Janjetina ispod peke (Cuban Style)

Ingredients

While the original Croatian dish is typically cooked in a peka (a dome-shaped clay pot), this Cuban adaptation uses a slow-roasting method to infuse the lamb with rich flavors. The marinade also incorporates Cuban spices and ingredients, giving the dish a distinct Caribbean flair. 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 of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon ground black pepper 1 tablespoon ground black pepper
• 1 tablespoon salt 1 tablespoon salt
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 tomato, sliced 1 tomato, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, cumin powder, paprika, dried oregano, black pepper, salt, orange juice, lime juice, and olive oil. Mix well to create the marinade.
2. 2.
   Place the lamb leg in a large resealable bag and pour the marinade over it. Seal the bag and massage the marinade into the meat, ensuring it is evenly coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
3. 3.
   Preheat your oven to 160°C (320°F).
4. 4.
   Remove the lamb leg from the marinade and place it in a roasting pan. Discard the excess marinade.
5. 5.
   Arrange the sliced onion, bell pepper, and tomato around the lamb leg in the roasting pan.
6. 6.
   Cover the roasting pan tightly with aluminum foil, ensuring it is sealed to trap the steam.
7. 7.
   Roast the lamb in the preheated oven for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
8. 8.
   Remove the foil and increase the oven temperature to 220°C (430°F). Roast for an additional 15-20 minutes to brown the surface of the lamb.
9. 9.
   Once cooked, remove the lamb from the oven and let it rest for 10 minutes before carving.
10. 10.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lamb leg — For the best results, choose a high-quality lamb leg with good marbling. This will ensure a tender and flavorful roast.
• Orange and lime juice — Use freshly squeezed juice for a vibrant citrus flavor. Avoid using bottled juices, as they may contain additives.

Tips & Tricks

• To achieve a smoky flavor similar to the original Croatian dish, you can add a few wood chips or a small piece of charcoal to the roasting pan before covering it with foil.
• If you prefer a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the marinade.
• Serve the roasted lamb with traditional Cuban sides like black beans and rice, fried plantains, and a refreshing avocado salad.

Serving advice

Serve the Cuban roasted lamb as the centerpiece of a festive family gathering or a special occasion. Accompany it with a side of black beans and rice, and garnish with fresh cilantro for a burst of flavor.

Presentation advice

Present the beautifully roasted lamb leg on a large platter, surrounded by the colorful sautéed onions, bell peppers, and tomatoes. Sprinkle some fresh cilantro over the top for an added touch of freshness.