Janjetina ispod peke (Indo Style)

Ingredients

While the original Croatian dish is typically prepared with Mediterranean herbs and spices, this Indo-style adaptation incorporates a variety of Indonesian spices such as turmeric, coriander, and lemongrass to infuse the lamb with a unique and aromatic flavor profile. 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 garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 tsp ground turmeric 2 tsp ground turmeric
• 1 tsp ground coriander 1 tsp ground coriander
• 1 tsp ground cumin 1 tsp ground cumin
• 1 tsp ground ginger 1 tsp ground ginger
• 1 tsp salt 1 tsp salt
• 1/2 tsp black pepper 1/2 tsp black pepper
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• 2 cups (470 ml) coconut milk 2 cups (470 ml) coconut milk
• 2 tbsp kecap manis (sweet soy sauce) 2 tbsp kecap manis (sweet soy sauce)
• 1 lime, juiced 1 lime, juiced

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 12g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the minced garlic, chopped shallots, ground turmeric, ground coriander, ground cumin, ground ginger, salt, and black pepper to make a spice paste.
3. 3.
   Rub the spice paste all over the lamb leg, ensuring it is evenly coated.
4. 4.
   Heat the vegetable oil in a large oven-safe pot over medium heat. Add the bruised lemongrass stalks and sear the lamb leg on all sides until browned.
5. 5.
   Pour in the coconut milk and kecap manis, and squeeze in the lime juice. Cover the pot with a lid or aluminum foil.
6. 6.
   Place the pot in the preheated oven and roast for about 2.5 to 3 hours, or until the lamb is tender and easily falls off the bone.
7. 7.
   Remove the pot from the oven and let the lamb rest for 10 minutes before serving.
8. 8.
   Slice the lamb and serve it with the cooking juices as a sauce.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Kecap Manis — If you can't find kecap manis, you can substitute it with a mixture of soy sauce and brown sugar.

Tips & Tricks

• For a smoky flavor, you can add a small piece of charcoal to the pot before covering it with the lid or foil.
• Marinating the lamb overnight in the spice paste will enhance the flavors.
• Serve the roasted lamb with steamed rice and a side of sambal for a complete Indonesian meal.

Serving advice

Serve the Indo-style Janjetina ispod peke with steamed rice, sambal, and a fresh cucumber and tomato salad on the side.

Presentation advice

Arrange the sliced roasted lamb on a platter and drizzle some of the cooking juices over the top. Garnish with fresh herbs such as cilantro or mint for a pop of color.