Janjetina ispod peke (Greek Style)

Ingredients

While the original Croatian dish Janjetina ispod peke is traditionally cooked in a covered outdoor pit, this Greek adaptation brings the flavors indoors by slow-roasting the lamb in the oven. The use of Greek herbs and spices adds a distinct Mediterranean touch, enhancing the overall taste of the dish. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 kg (4.4 lbs) lamb shoulder, bone-in 2 kg (4.4 lbs) lamb shoulder, bone-in
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh oregano, chopped 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 1 lemon, juiced 1 lemon, juiced
• 4 tablespoons olive oil 4 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): Approximately 400 kcal / 1674 KJ per serving
• Fat: 25g total, 8g saturated
• Carbohydrates: 0g total, 0g sugars
• Protein: 40g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the minced garlic, chopped rosemary, oregano, and thyme.
3. 3.
   Rub the lamb shoulder with the herb mixture, ensuring it is evenly coated.
4. 4.
   Drizzle the lamb with lemon juice and olive oil, then season generously with salt and pepper.
5. 5.
   Place the lamb in a roasting pan and cover tightly with aluminum foil.
6. 6.
   Roast the lamb in the preheated oven for 4-5 hours, or until the meat is tender and easily pulls apart.
7. 7.
   Remove the foil during the last 30 minutes of cooking to allow the lamb to brown.
8. 8.
   Once cooked, let the lamb rest for 10 minutes before carving.
9. 9.
   Serve the Greek-style slow-roasted lamb with your favorite side dishes.

Treat your ingredients with care...

• Lamb shoulder — Choose a high-quality cut with good marbling for the best flavor and tenderness.
• Fresh herbs — If fresh herbs are not available, you can substitute with dried herbs, but reduce the amount by half.
• Lemon juice — Freshly squeezed lemon juice adds brightness to the dish. Avoid using bottled lemon juice for optimal flavor.
• Olive oil — Use extra virgin olive oil for its rich flavor and health benefits.
• Salt and pepper — Season the lamb generously with salt and pepper to enhance its taste.

Tips & Tricks

• For a smoky flavor, you can add a few wood chips or a small piece of charcoal to the roasting pan.
• Basting the lamb with its own juices every hour will help keep it moist and flavorful.
• Serve the lamb with a side of tzatziki sauce and a Greek salad for a complete Greek dining experience.
• Leftover lamb can be used in sandwiches or salads the next day.
• If you prefer a crispier exterior, you can broil the lamb for a few minutes after roasting.

Serving advice

Serve the Greek-style slow-roasted lamb as the centerpiece of a festive Greek feast. Carve the tender meat into slices and arrange it on a platter. Garnish with fresh herbs and lemon wedges for an inviting presentation.

Presentation advice

To enhance the visual appeal of the dish, serve the Greek-style slow-roasted lamb on a bed of roasted potatoes and colorful roasted vegetables. Drizzle some extra virgin olive oil over the lamb and sprinkle with fresh herbs for an elegant finishing touch.