Janjetina ispod peke (New Mexican Style)

Ingredients

While the original Croatian dish is cooked under a bell-shaped lid, our New Mexican adaptation focuses on roasting the lamb with a blend of traditional New Mexican spices. We have also incorporated local ingredients and flavors to give it a unique twist that reflects the vibrant culinary heritage of New Mexico. 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
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a small bowl, combine the cumin, chili powder, smoked paprika, dried oregano, garlic powder, onion powder, salt, and black pepper to make a spice rub.
3. 3.
   Rub the lamb shoulder with the spice rub, ensuring it is evenly coated.
4. 4.
   Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
5. 5.
   Sear the lamb shoulder on all sides until browned, about 5 minutes per side.
6. 6.
   Remove the lamb from the skillet and set aside.
7. 7.
   Pour the chicken broth and lime juice into the skillet, scraping the bottom to release any browned bits.
8. 8.
   Return the lamb to the skillet, cover with a lid or foil, and transfer to the preheated oven.
9. 9.
   Roast for 2 to 2 1/2 hours, or until the lamb is tender and easily pulls apart with a fork.
10. 10.
    Remove the lamb from the oven and let it rest for 10 minutes.
11. 11.
    Sprinkle with chopped fresh cilantro before serving.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with good marbling and leave the bone-in for added flavor.
• New Mexican spices — If you can't find specific New Mexican spices, you can substitute with a combination of regular chili powder, cumin, and smoked paprika to achieve a similar flavor profile.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the spice rub.
• If you prefer a spicier dish, you can increase the amount of chili powder or add a pinch of cayenne pepper.
• Serve the roasted lamb with warm tortillas, salsa, and guacamole for a complete New Mexican meal.

Serving advice

Serve the smoky roasted lamb with a side of warm tortillas, roasted vegetables, and a fresh green salad. Garnish with lime wedges and additional chopped cilantro for a burst of freshness.

Presentation advice

Arrange the tender roasted lamb shoulder on a platter, drizzle with the pan juices, and sprinkle with fresh cilantro. Serve with colorful sides to create an enticing and visually appealing presentation.