Janjetina ispod peke (Mexican Style)

Ingredients

While the original Croatian dish is slow-cooked under a bell-shaped lid, the Mexican adaptation of Janjetina ispod peke embraces the flavors of Mexico by incorporating a variety of spices and herbs commonly used in Mexican cuisine. The cooking method remains similar, but the seasonings and flavors are uniquely Mexican. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 pounds (900g) lamb shoulder, bone-in 2 pounds (900g) lamb shoulder, bone-in
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons chili powder 2 teaspoons chili powder
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• Juice of 2 limes Juice of 2 limes
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 25g (Saturated: 8g)
• Carbohydrates: 4g (Sugars: 1g)
• Protein: 40g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Preheat your oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the ground cumin, chili powder, smoked paprika, dried oregano, minced garlic, chopped onion, minced jalapeno pepper, lime juice, salt, and pepper.
3. 3.
   Rub the spice mixture all over the lamb shoulder, ensuring it is evenly coated.
4. 4.
   Heat olive oil in a large oven-safe skillet over medium-high heat. Add the lamb shoulder and sear on all sides until browned.
5. 5.
   Transfer the skillet to the preheated oven and roast for about 2 hours, or until the lamb is tender and cooked to your desired doneness.
6. 6.
   Remove the lamb from the oven and let it rest for 10 minutes before slicing.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with good marbling to ensure tenderness and flavor.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the jalapeno pepper.
• If you prefer a smokier flavor, you can use chipotle powder instead of regular chili powder.
• Serve the Mexican roasted lamb with warm tortillas, salsa, and guacamole for a complete Mexican feast.

Serving advice

Serve the Mexican roasted lamb as the main course, accompanied by Mexican rice, refried beans, and a fresh salad.

Presentation advice

Arrange the sliced Mexican roasted lamb on a platter and garnish with fresh cilantro leaves for a vibrant and appetizing presentation.