Recipe

Janjetina ispod peke (Haute Cuisine Adaptation)

Succulent Lamb Roast with a Haute Cuisine Twist

4.8 out of 5

In the realm of haute cuisine, we elevate the traditional Croatian dish of Janjetina ispod peke to new heights. This refined adaptation combines the tender flavors of slow-roasted lamb with a touch of elegance and sophistication. Prepare to indulge in a culinary masterpiece that will impress even the most discerning palates.

Meat Dish› Lamb/Mutton Dish› Janjetina ispod peke

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Cuisine styles› Haute cuisine

Preparation time

20 minutes

Cooking time

3 hours 30 minutes

Total time

3 hours 50 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Low-carb, High-protein, Paleo, Keto, Gluten-free

Allergens

N/A

Not suitable for

Vegan, Vegetarian, Dairy-free, Nut-free, Egg-free

Ingredients

While the original Janjetina ispod peke is cooked in a traditional outdoor oven, this haute cuisine adaptation brings the dish indoors, utilizing modern cooking techniques to achieve the same succulent results. The flavors are enhanced with a carefully curated blend of herbs and spices, elevating the dish to a whole new level of sophistication. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

2.5 kg (5.5 lbs) leg of lamb 2.5 kg (5.5 lbs) leg of lamb
4 sprigs of fresh rosemary 4 sprigs of fresh rosemary
4 sprigs of fresh thyme 4 sprigs of fresh thyme
4 cloves of garlic, minced 4 cloves of garlic, minced
2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
2 tablespoons olive oil 2 tablespoons olive oil
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories: 450 kcal / 1880 KJ
Fat: 25g (Saturated Fat: 8g)
Carbohydrates: 0g (Sugars: 0g)
Protein: 55g
Fiber: 0g
Salt: 1.5g

Preparation

1.
Preheat the oven to 160°C (320°F).
2.
In a small bowl, combine the minced garlic, Dijon mustard, olive oil, salt, and pepper.
3.
Place the leg of lamb in a roasting pan and rub the garlic mixture all over the lamb.
4.
Arrange the rosemary and thyme sprigs on top of the lamb.
5.
Cover the roasting pan with aluminum foil and roast in the preheated oven for 3 hours.
6.
Remove the foil and increase the oven temperature to 220°C (430°F).
7.
Return the lamb to the oven and roast for an additional 30 minutes, or until the skin is crispy and golden.
8.
Remove the lamb from the oven and let it rest for 15 minutes before carving.

Treat your ingredients with care...

Lamb — Choose a high-quality, tender leg of lamb for the best results.
Rosemary and thyme — Use fresh herbs for maximum flavor.
Dijon mustard — Opt for a smooth and tangy Dijon mustard to enhance the marinade.

Tips & Tricks

For an extra touch of luxury, serve the lamb with a drizzle of truffle oil.
If you prefer a more intense flavor, marinate the lamb overnight in the refrigerator before roasting.
To achieve a perfectly crispy skin, increase the oven temperature for the last 30 minutes of cooking.
Serve the lamb with a side of roasted vegetables for a complete haute cuisine experience.
Don't forget to let the lamb rest before carving to allow the juices to redistribute and ensure maximum tenderness.

Serving advice

Serve the succulent lamb roast on a platter, garnished with fresh herbs and accompanied by a selection of roasted vegetables. This dish is perfect for a special occasion or a luxurious dinner party.

Presentation advice

Arrange the carved lamb slices on individual plates, drizzling the natural jus over the meat. Garnish with a sprig of fresh rosemary and serve with a side of roasted vegetables for an elegant and visually stunning presentation.