Janjetina ispod peke (Latin American Style)

Ingredients

While the original Croatian dish of Janjetina ispod peke is typically cooked in a covered outdoor oven, our Latin American adaptation brings a new method of roasting the lamb. Instead of using a peka, we will be slow-roasting the lamb in the oven, allowing the flavors to develop and the meat to become incredibly tender. Additionally, we will be incorporating Latin American spices and ingredients to give the dish a distinct Latin American flair. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 kg (4.4 lbs) lamb leg 2 kg (4.4 lbs) lamb leg
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons cumin powder 2 tablespoons cumin powder
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon salt 1 tablespoon salt
• 1 tablespoon black pepper 1 tablespoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• Juice of 2 limes Juice of 2 limes
• 1 cup (240 ml) orange juice 1 cup (240 ml) orange juice
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the minced garlic, cumin powder, paprika, dried oregano, ground coriander, salt, black pepper, olive oil, lime juice, orange juice, and chicken broth. Mix well to create a marinade.
3. 3.
   Place the lamb leg in a large roasting pan and pour the marinade over it, ensuring that the lamb is evenly coated. Cover the roasting pan with aluminum foil.
4. 4.
   Place the roasting pan in the preheated oven and roast the lamb for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
5. 5.
   Remove the foil and increase the oven temperature to 220°C (430°F). Return the lamb to the oven and roast for an additional 15-20 minutes, or until the top is nicely browned and crispy.
6. 6.
   Once cooked, remove the lamb from the oven and let it rest for 10-15 minutes before carving.
7. 7.
   Serve the Latin American Style Roasted Lamb with your favorite side dishes and enjoy!

Treat your ingredients with care...

• Lamb leg — Make sure to choose a high-quality, tender lamb leg for the best results. Trim any excess fat before marinating.
• Cumin powder — Toasting the cumin seeds before grinding them into powder will enhance their flavor.
• Orange juice — Use freshly squeezed orange juice for a vibrant citrus taste.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• Basting the lamb with the marinade every hour during roasting will enhance the flavors.
• Serve the lamb with chimichurri sauce for a traditional Latin American accompaniment.

Serving advice

Slice the Latin American Style Roasted Lamb into thin slices and serve it on a platter. Garnish with fresh herbs and lime wedges for an added touch of freshness.

Presentation advice

Arrange the sliced lamb on a bed of colorful roasted vegetables for an eye-catching presentation. Drizzle some chimichurri sauce over the lamb for an extra pop of color.