Janjetina ispod peke (Mediterranean Style Lamb Roast)

Ingredients

While the original Croatian Janjetina ispod peke is typically cooked with local Croatian spices and herbs, this Mediterranean adaptation incorporates flavors commonly found in the region. The marinade includes Mediterranean herbs like rosemary, thyme, and oregano, and the cooking process infuses the lamb with a distinct smoky flavor reminiscent of Mediterranean grilling techniques. 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 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 oregano, chopped 2 tablespoons fresh oregano, chopped
• 1 lemon, juiced 1 lemon, juiced
• 4 tablespoons olive oil 4 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): Approximately 400 kcal / 1674 KJ per serving
• Fat: 20g total, 7g saturated
• Carbohydrates: 2g total, 0g sugars
• Protein: 50g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the minced garlic, chopped rosemary, thyme, oregano, lemon juice, olive oil, salt, and pepper.
3. 3.
   Place the lamb leg in a large roasting pan and rub the marinade all over the meat, ensuring it 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 for 30 minutes before cooking.
6. 6.
   Preheat the oven to 220°C (425°F).
7. 7.
   Remove the aluminum foil from the roasting pan and place the lamb in the preheated oven.
8. 8.
   Roast the lamb for 15 minutes at 220°C (425°F) to sear the outside.
9. 9.
   Reduce the oven temperature to 160°C (320°F) and continue roasting for approximately 2.5 to 3 hours, or until the lamb is tender and cooked to your desired level of doneness.
10. 10.
    Remove the lamb from the oven and let it rest for 15 minutes before carving.
11. 11.
    Serve the Janjetina ispod peke with roasted potatoes and a fresh Mediterranean salad.

Treat your ingredients with care...

• Lamb leg — Choose a high-quality, preferably grass-fed lamb leg for the best flavor and tenderness.
• Fresh herbs — Opt for fresh herbs as they provide a vibrant and aromatic taste to the dish.
• Olive oil — Use extra virgin olive oil for its rich flavor and health benefits.
• Lemon juice — Squeeze fresh lemon juice for a tangy and refreshing element in the marinade.
• Salt and pepper — Season the lamb generously with salt and pepper to enhance its natural flavors.

Tips & Tricks

• For a smokier flavor, you can try cooking the lamb on a charcoal grill instead of the oven.
• If you don't have a roasting pan with a lid, you can use a large oven-safe pot or Dutch oven and cover it tightly with aluminum foil.
• Baste the lamb with the pan juices every 30 minutes during cooking to keep it moist and flavorful.
• Serve the Janjetina ispod peke with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs for added freshness.
• Leftovers can be used in sandwiches or salads for a delicious Mediterranean twist.

Serving advice

Serve the Janjetina ispod peke as the centerpiece of a Mediterranean feast. Slice the tender lamb and arrange it on a platter, garnished with fresh herbs. Accompany it with roasted potatoes, grilled vegetables, and a side of tzatziki or hummus for a complete Mediterranean experience.

Presentation advice

Present the Janjetina ispod peke on a rustic wooden board or a large serving platter. Arrange the sliced lamb attractively, drizzle with olive oil, and sprinkle with fresh herbs. Add a pop of color with roasted vegetables and serve with warm pita bread or crusty artisanal bread.