Janjetina ispod peke (Lamb cooked under the bell)

Ingredients

While the concept of cooking meat under the bell remains the same, the Latvian adaptation of Janjetina ispod peke incorporates local flavors and ingredients. The traditional Croatian dish uses lamb, while the Latvian version often utilizes locally sourced mutton. Additionally, the Latvian adaptation may include unique herbs and spices to enhance the flavor profile. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 kg (4.4 lbs) mutton shoulder 2 kg (4.4 lbs) mutton shoulder
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 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
• Salt and pepper to taste Salt and pepper to taste
• 2 onions, sliced 2 onions, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, sliced 2 potatoes, sliced
• 250 ml (1 cup) lamb or vegetable broth 250 ml (1 cup) lamb or vegetable broth

Nutrition

• Calories (kcal / KJ): Approximately 400 kcal / 1674 KJ per serving
• Fat: 20g total, 7g saturated
• Carbohydrates: 10g total, 3g sugars
• Protein: 45g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, olive oil, rosemary, thyme, parsley, salt, and pepper to create a marinade.
3. 3.
   Rub the marinade all over the mutton shoulder, ensuring it is evenly coated. Let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
4. 4.
   In a roasting pan, arrange the sliced onions, carrots, and potatoes as a bed for the mutton.
5. 5.
   Place the marinated mutton shoulder on top of the bed of vegetables.
6. 6.
   Pour the lamb or vegetable broth into the roasting pan.
7. 7.
   Cover the roasting pan tightly with aluminum foil, ensuring no steam can escape.
8. 8.
   Place the pan in the preheated oven and cook for approximately 3 hours, or until the meat is tender and easily falls off the bone.
9. 9.
   Remove the foil and increase the oven temperature to 220°C (425°F). Cook for an additional 15-20 minutes to achieve a crispy exterior.
10. 10.
    Once cooked, let the lamb rest for a few minutes before carving.
11. 11.
    Serve the Pečenā jērājs zem zvārka with the roasted vegetables and pan juices.

Treat your ingredients with care...

• Mutton shoulder — Choose a well-marbled cut for maximum flavor and tenderness.
• Fresh herbs — Use fresh herbs for the best aroma and taste.
• Lamb or vegetable broth — Opt for low-sodium broth to control the saltiness of the dish.

Tips & Tricks

• For a smokier flavor, you can try cooking the Pečenā jērājs zem zvārka on a charcoal grill instead of in the oven.
• If you prefer a spicier taste, add a pinch of chili flakes to the marinade.
• Make sure to slice the vegetables evenly to ensure even cooking.

Serving advice

Serve the Pečenā jērājs zem zvārka with a side of fresh Latvian bread and a simple green salad for a complete and satisfying meal.

Presentation advice

Arrange the carved mutton shoulder on a platter, surrounded by the roasted vegetables. Drizzle some of the pan juices over the meat for added flavor and moisture.