Janjetina ispod peke (Moroccan Style)

Ingredients

While the original Croatian dish "Janjetina ispod peke" is typically cooked in a covered outdoor oven, this Moroccan adaptation brings in the flavors of North Africa by incorporating a blend of Moroccan spices such as cumin, coriander, and cinnamon. The cooking method remains slow-roasting, but it can be done in a conventional oven instead of a peka. 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
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 lemon, juiced 1 lemon, juiced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): Approximately 400 kcal / 1674 KJ per serving
• Fat: 25g (total), 9g (saturated)
• Carbohydrates: 2g (total), 0g (sugars)
• Protein: 40g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the ground cumin, coriander, cinnamon, paprika, minced garlic, lemon juice, olive oil, salt, and pepper to make a spice paste.
3. 3.
   Rub the spice paste all over the lamb leg, ensuring it is evenly coated.
4. 4.
   Place the lamb leg in a roasting pan and cover tightly with aluminum foil.
5. 5.
   Roast the lamb in the preheated oven for 3-4 hours, or until the meat is tender and easily pulls away from the bone.
6. 6.
   Remove the foil and increase the oven temperature to 220°C (430°F). Roast for an additional 15-20 minutes to brown the surface of the lamb.
7. 7.
   Remove the lamb from the oven and let it rest for 10-15 minutes before carving.
8. 8.
   Garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Lamb leg — Choose a high-quality, preferably grass-fed lamb leg for the best flavor and tenderness.
• Moroccan spices — Adjust the amount of spices according to your preference for spiciness and flavor intensity.
• Fresh cilantro or parsley — Use either herb based on your personal taste preference.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the spice paste.
• Marinate the lamb leg overnight in the spice paste for even more flavor.
• Serve the roasted lamb with couscous or Moroccan-style rice for a complete meal.
• Leftover lamb can be used in sandwiches or salads for a delicious next-day meal.
• If you prefer a crispy exterior, broil the lamb for a few minutes after roasting to achieve a golden crust.

Serving advice

Serve the Moroccan Spiced Roasted Lamb as the centerpiece of a festive Moroccan-inspired dinner. Accompany it with traditional Moroccan side dishes, such as couscous, roasted vegetables, and a refreshing salad.

Presentation advice

Present the roasted lamb leg on a large platter, garnished with fresh cilantro or parsley. Surround it with colorful roasted vegetables and serve with a drizzle of pan juices for an appetizing presentation.