Recipe
Janjetina ispod peke (New Nordic Style)
Nordic-Inspired Slow-Roasted Lamb
4.5 out of 5
In the context of New Nordic cuisine, this recipe takes inspiration from the traditional Croatian dish, Janjetina ispod peke. Slow-roasted lamb is a staple in Nordic cuisine, and this adaptation infuses it with the flavors of the original dish while incorporating local Nordic ingredients and techniques.
Metadata
Preparation time
20 minutes
Cooking time
4-5 hours
Total time
4 hours 20 minutes - 5 hours 20 minutes
Yields
4-6 servings
Preparation difficulty
Medium
Suitable for
Nordic Diet, Gluten-free, Dairy-free, Low-carb, Paleo
Allergens
None
Not suitable for
Vegan, Vegetarian, High-carb, Keto, Nut-free
Ingredients
While the original Croatian dish is typically cooked in a traditional peka (a dome-shaped clay pot), this Nordic-inspired version adapts the cooking method to slow-roasting in an oven. Additionally, the flavors are enhanced with Nordic herbs and spices, and local ingredients are used to create a unique fusion of flavors. We alse have the original recipe for Janjetina ispod peke, so you can check it out.
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2 kg (4.4 lbs) lamb shoulder, bone-in 2 kg (4.4 lbs) lamb shoulder, bone-in
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4 tablespoons rapeseed oil 4 tablespoons rapeseed oil
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4 garlic cloves, minced 4 garlic cloves, minced
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2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
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2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
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2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
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2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
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1 tablespoon juniper berries, crushed 1 tablespoon juniper berries, crushed
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1 tablespoon fennel seeds 1 tablespoon fennel seeds
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1 tablespoon sea salt 1 tablespoon sea salt
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1 teaspoon black pepper 1 teaspoon black pepper
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2 onions, sliced 2 onions, sliced
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4 carrots, peeled and sliced 4 carrots, peeled and sliced
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4 parsnips, peeled and sliced 4 parsnips, peeled and sliced
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500 ml (2 cups) vegetable broth 500 ml (2 cups) vegetable broth
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250 ml (1 cup) white wine 250 ml (1 cup) white wine
Nutrition
- Calories (kcal / KJ): 450 kcal / 1880 KJ
- Fat: 25g (Saturated Fat: 8g)
- Carbohydrates: 10g (Sugars: 4g)
- Protein: 45g
- Fiber: 3g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 160°C (320°F).
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2.In a small bowl, combine the minced garlic, chopped rosemary, thyme, dill, parsley, crushed juniper berries, fennel seeds, sea salt, and black pepper.
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3.Rub the lamb shoulder with 2 tablespoons of rapeseed oil, then coat it with the herb and spice mixture.
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4.Heat the remaining 2 tablespoons of rapeseed oil in a large oven-safe pot over medium-high heat. Add the sliced onions, carrots, and parsnips, and sauté until slightly softened.
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5.Push the vegetables to the sides of the pot and place the seasoned lamb shoulder in the center.
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6.Pour the vegetable broth and white wine over the lamb and vegetables.
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7.Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
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8.Slow-roast the lamb for 4-5 hours, or until it is tender and easily falls off the bone.
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9.Remove the pot from the oven and let the lamb rest for 10 minutes before serving.
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10.Slice the lamb and serve it with the roasted vegetables and cooking juices.
Treat your ingredients with care...
- Lamb shoulder — Choose a high-quality, preferably organic, lamb shoulder for the best flavor and tenderness.
- Fresh herbs — Use fresh herbs for a vibrant and aromatic taste. If unavailable, you can substitute with dried herbs, but reduce the quantity by half.
- Juniper berries — Crushing the juniper berries releases their flavor. If you can't find juniper berries, you can omit them or substitute with a small amount of gin.
Tips & Tricks
- For a smoky flavor, you can add a small amount of smoked salt or smoked paprika to the herb and spice mixture.
- Basting the lamb with the cooking juices every hour will help keep it moist and flavorful.
- Serve the lamb with a side of lingonberry sauce or cranberry compote for a touch of sweetness that complements the savory flavors.
Serving advice
Serve the Nordic-inspired slow-roasted lamb with a side of roasted root vegetables and a fresh green salad. Garnish with sprigs of fresh herbs for an elegant presentation.
Presentation advice
Arrange the sliced lamb on a platter, surrounded by the roasted vegetables. Drizzle some of the cooking juices over the lamb for added flavor and moisture. Sprinkle with fresh herbs for a pop of color.
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