Janjetina ispod peke (Nouvelle Cuisine Adaptation)

Ingredients

While the original Janjetina ispod peke is traditionally cooked in a covered outdoor pit, this Nouvelle Cuisine adaptation brings the cooking indoors. The flavors remain true to the original, but the presentation and cooking method have been updated to suit the refined style of Nouvelle Cuisine. 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
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 45g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Heat the olive oil in a large oven-safe skillet over medium-high heat.
3. 3.
   Season the lamb shoulder with salt and pepper, then sear it in the skillet until browned on all sides. Remove the lamb from the skillet and set aside.
4. 4.
   In the same skillet, sauté the onion and garlic until softened and fragrant.
5. 5.
   Add the dried rosemary and thyme to the skillet and cook for an additional minute.
6. 6.
   Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
7. 7.
   Return the lamb shoulder to the skillet and pour in the chicken broth.
8. 8.
   Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
9. 9.
   Roast the lamb for 2-3 hours, or until it is tender and easily pulls apart with a fork.
10. 10.
    Remove the lamb from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a high-quality, well-marbled lamb shoulder. Trim any excess fat before cooking.
• Dried rosemary and thyme — If you prefer, you can use fresh herbs instead. Use double the amount of fresh herbs compared to dried.

Tips & Tricks

• For a more intense flavor, marinate the lamb shoulder in the olive oil, garlic, and herbs overnight before cooking.
• Serve the lamb with a side of roasted vegetables or a fresh salad to complement the flavors.
• If you don't have an oven-safe skillet, transfer the seared lamb and sautéed ingredients to a baking dish before roasting in the oven.
• To achieve a crispy exterior, remove the lid or foil during the last 15 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.

Serving advice

Serve the tender lamb shoulder on a platter, garnished with fresh herbs such as parsley or mint. Accompany it with a side of roasted vegetables or a light salad for a complete Nouvelle Cuisine experience.

Presentation advice

Arrange the lamb slices on individual plates, drizzling some of the cooking juices over the top. Garnish with a sprig of fresh rosemary or thyme for an elegant touch. Serve with the suggested side dishes and enjoy the visually stunning presentation.