Janjetina ispod peke (Lamb cooked under the bell)

Ingredients

While the original Croatian dish is cooked under a bell-shaped lid, this Italian adaptation uses a slow-roasting method in the oven. The flavors are also adjusted to incorporate Italian herbs and spices, giving the dish an Italian twist. 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 thyme, chopped 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 lemon, juiced 1 lemon, juiced
• 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: 1g (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, thyme, parsley, olive oil, lemon juice, salt, and pepper.
3. 3.
   Place the lamb shoulder in a roasting pan and rub the herb mixture all over the meat, ensuring it is evenly coated.
4. 4.
   Cover the roasting pan with aluminum foil and place it in the preheated oven.
5. 5.
   Slow-roast the lamb for approximately 3 hours, or until the meat is tender and easily pulls apart with a fork.
6. 6.
   Remove the foil during the last 30 minutes of cooking to allow the lamb to brown.
7. 7.
   Once cooked, let the lamb rest for 10 minutes before carving.
8. 8.
   Serve the Italian-style slow-roasted lamb with your favorite side dishes.

Treat your ingredients with care...

• Lamb shoulder — Choose a high-quality cut of lamb shoulder with good marbling for the best flavor and tenderness.
• Fresh herbs — Use fresh herbs for the most vibrant flavors. If you don't have fresh herbs, you can substitute with dried herbs, but reduce the amount by half.

Tips & Tricks

• For added flavor, marinate the lamb shoulder with the herb mixture overnight in the refrigerator before roasting.
• Baste the lamb with its own juices every 30 minutes during cooking to keep it moist and flavorful.
• Serve the lamb with roasted potatoes and a fresh salad for a complete Italian meal.

Serving advice

Slice the slow-roasted lamb shoulder into thick slices and serve it on a platter. Garnish with fresh herbs and lemon wedges for an attractive presentation.

Presentation advice

Arrange the lamb slices on a bed of fresh arugula or spinach leaves for an elegant presentation. Drizzle some extra virgin olive oil over the top for a finishing touch.