Janjetina ispod peke (Japanese Style)

Ingredients

While the original Croatian dish is cooked under a bell-shaped lid, this Japanese adaptation infuses the lamb with flavors of soy sauce, ginger, and mirin. The cooking method is also modified to a slow roast in the oven, allowing the lamb to become tender and juicy while absorbing the delicate Japanese seasonings. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 pounds (900g) lamb shoulder 2 pounds (900g) lamb shoulder
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon sesame seeds 1 teaspoon sesame seeds
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 45g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a bowl, combine soy sauce, mirin, grated ginger, minced garlic, vegetable oil, sesame oil, honey, sesame seeds, salt, and pepper.
3. 3.
   Place the lamb shoulder in a roasting pan and pour the marinade over it. Make sure the lamb is evenly coated.
4. 4.
   Cover the roasting pan with aluminum foil and let the lamb marinate in the refrigerator for at least 2 hours, or overnight for best results.
5. 5.
   Remove the lamb from the refrigerator and let it come to room temperature.
6. 6.
   Place the roasting pan in the preheated oven and roast the lamb for 3-4 hours, or until it is tender and easily pulls apart with a fork.
7. 7.
   Once cooked, remove the lamb from the oven and let it rest for 10 minutes before slicing.
8. 8.
   Serve the Sakura Lamb Roast with steamed rice and garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with a good amount of marbling. This will ensure a tender and flavorful roast.
• Soy sauce — Opt for a high-quality soy sauce to enhance the umami flavors in the dish.
• Mirin — If you don't have mirin, you can substitute it with a combination of rice vinegar and sugar.
• Ginger — Freshly grated ginger adds a vibrant and aromatic flavor to the marinade. Use a microplane grater for the best results.
• Sesame oil — Toasted sesame oil adds a nutty and rich flavor to the dish. Be sure to use it sparingly as it can be overpowering.

Tips & Tricks

• For an extra layer of flavor, you can add sliced onions and carrots to the roasting pan along with the lamb.
• Baste the lamb with the marinade every hour during cooking to ensure it stays moist and flavorful.
• If you prefer a crispy exterior, you can remove the foil during the last 30 minutes of cooking and increase the oven temperature to 180°C (350°F).
• Leftovers can be used to make delicious lamb sandwiches or added to salads for a protein-packed meal.
• Don't discard the pan juices! They make a delicious sauce when reduced and drizzled over the sliced lamb.

Serving advice

Serve the Sakura Lamb Roast as the centerpiece of a Japanese-inspired meal. Accompany it with steamed rice, pickled vegetables, and a side of miso soup for a complete and satisfying dining experience.

Presentation advice

Arrange the sliced Sakura Lamb Roast on a platter and garnish with a sprinkle of sesame seeds and fresh herbs such as cilantro or chives. The vibrant colors and enticing aroma will make it an irresistible dish.