Janjetina ispod peke - Molecular Gastronomy Style

Ingredients

While the original Janjetina ispod peke is cooked in a covered outdoor pit, this molecular gastronomy adaptation utilizes sous vide cooking to achieve unparalleled precision and tenderness. The dish still showcases the traditional Croatian flavors, but with a modern twist that enhances the overall dining experience. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 lamb racks (500g / 1.1lb each) 2 lamb racks (500g / 1.1lb each)
• 4 sprigs of rosemary 4 sprigs of rosemary
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon sea salt 1 teaspoon sea salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 lemon, zest and juice 1 lemon, zest and juice
• 1 tablespoon honey 1 tablespoon honey

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 4g (Sugars: 3g)
• Protein: 40g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat a water bath to 60°C (140°F).
2. 2.
   Season the lamb racks with salt and pepper.
3. 3.
   In a bowl, combine minced garlic, olive oil, lemon zest, and rosemary leaves.
4. 4.
   Rub the lamb racks with the garlic and rosemary mixture.
5. 5.
   Place each lamb rack in a separate vacuum-sealed bag.
6. 6.
   Add a sprig of rosemary and a squeeze of lemon juice to each bag.
7. 7.
   Seal the bags using a vacuum sealer.
8. 8.
   Submerge the bags in the preheated water bath and cook for 2 hours.
9. 9.
   After 2 hours, remove the lamb racks from the bags and pat them dry.
10. 10.
    Preheat a grill or a hot skillet over high heat.
11. 11.
    Sear the lamb racks on all sides until nicely browned.
12. 12.
    In a small bowl, mix honey and lemon juice.
13. 13.
    Brush the honey and lemon mixture over the seared lamb racks.
14. 14.
    Let the lamb rest for a few minutes before slicing.
15. 15.
    Serve the lamb with your choice of side dishes.

Treat your ingredients with care...

• Lamb racks — Choose high-quality, well-marbled lamb racks for the best flavor and tenderness.
• Rosemary — Use fresh rosemary for a fragrant and aromatic touch to the dish.
• Garlic — Mince the garlic finely to evenly distribute its flavor.
• Olive oil — Opt for extra virgin olive oil for its rich taste and health benefits.
• Lemon — Use organic lemons for the zest and juice to avoid any unwanted chemicals.

Tips & Tricks

• For an extra smoky flavor, you can briefly smoke the lamb racks before sous vide cooking.
• Experiment with different herb combinations like thyme or oregano to add your own twist to the dish.
• If you don't have a vacuum sealer, you can use a ziplock bag and the water displacement method to remove the air.
• To achieve a beautiful crust, make sure the grill or skillet is very hot before searing the lamb racks.
• Letting the lamb rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful meat.

Serving advice

Serve the sous vide lamb racks on a platter, garnished with fresh rosemary sprigs and lemon wedges. Accompany it with roasted vegetables or a light salad for a complete meal.

Presentation advice

Arrange the sliced lamb racks on individual plates, drizzle with the honey and lemon mixture, and sprinkle with a pinch of sea salt. Add a touch of elegance by placing a small edible flower or microgreens on top.