Janjetina ispod peke (Peruvian Style)

Ingredients

While the original Croatian dish is typically cooked in a covered outdoor oven called "peka," we have adapted the recipe to be cooked in a conventional oven. Additionally, we have incorporated Peruvian spices and ingredients to infuse the lamb with the bold flavors of Peruvian cuisine. 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
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• Juice of 2 limes Juice of 2 limes
• 1/4 cup olive oil 1/4 cup olive oil
• Salt and pepper to taste Salt and pepper to taste
• 1 cup chicken broth 1 cup chicken broth
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 2 bell peppers, thinly sliced 2 bell peppers, thinly sliced
• 2 tomatoes, sliced 2 tomatoes, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 50g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, aji amarillo paste, cumin powder, paprika, dried oregano, lime juice, olive oil, salt, and pepper.
3. 3.
   Rub the lamb leg with the spice mixture, making sure to coat it evenly. Let it marinate for at least 1 hour, or overnight for more flavor.
4. 4.
   Place the marinated lamb leg in a roasting pan and pour the chicken broth into the pan.
5. 5.
   Arrange the sliced red onion, bell peppers, and tomatoes around the lamb leg.
6. 6.
   Cover the roasting pan tightly with aluminum foil and roast in the preheated oven for 3-4 hours, or until the lamb is tender and easily pulls apart with a fork.
7. 7.
   Remove the foil and increase the oven temperature to 220°C (425°F). Roast for an additional 15-20 minutes to brown the top of the lamb.
8. 8.
   Once cooked, remove the lamb from the oven and let it rest for 10 minutes before slicing.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lamb leg — Make sure to choose a high-quality lamb leg for the best flavor and tenderness. Trim any excess fat before marinating.
• Aji amarillo paste — This Peruvian chili paste adds a unique and spicy flavor to the dish. Adjust the amount according to your spice preference.
• Lime juice — Freshly squeezed lime juice is recommended for a bright and tangy flavor.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the spice mixture.
• If you prefer a spicier dish, you can add a chopped jalapeno or serrano pepper to the marinade.
• Serve the roasted lamb with Peruvian-style potatoes or quinoa for a complete meal.
• Leftover lamb can be used in sandwiches or salads for a delicious next-day meal.
• Make sure to slice the lamb against the grain for maximum tenderness.

Serving advice

Serve the Peruvian roasted lamb with a side of Peruvian-style potatoes or quinoa. Garnish with fresh cilantro and lime wedges for an extra burst of flavor.

Presentation advice

Arrange the sliced lamb leg on a platter and surround it with the roasted vegetables. Drizzle any pan juices over the lamb for added moisture and flavor. Garnish with fresh cilantro leaves for a vibrant and appetizing presentation.