Janjetina ispod peke (Puerto Rican Style)

Ingredients

While the original Croatian Janjetina is cooked under a bell-shaped lid, the Puerto Rican adaptation replaces the traditional peka with a slow-roasting method. The flavors are enhanced with a blend of Puerto Rican spices and ingredients, giving the dish a distinct Caribbean flair. 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
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 4g (Sugars: 1g)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a small bowl, combine the minced garlic, dried oregano, ground cumin, paprika, salt, black pepper, and olive oil to make a marinade.
3. 3.
   Rub the marinade all over the lamb shoulder, ensuring it is evenly coated. Let it marinate for at least 1 hour, or overnight for best results.
4. 4.
   Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the lamb shoulder and sear it on all sides until browned, about 5 minutes per side.
5. 5.
   Remove the lamb from the skillet and set it aside. In the same skillet, add the sliced onion and bell pepper. Sauté until softened, about 5 minutes.
6. 6.
   Return the lamb shoulder to the skillet, placing it on top of the sautéed vegetables. Pour the chicken broth into the skillet.
7. 7.
   Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Roast the lamb for 2 to 2 1/2 hours, or until it is tender and easily pulls apart with a fork.
8. 8.
   Remove the skillet from the oven and let the lamb rest for 10 minutes before serving.
9. 9.
   Garnish with fresh cilantro and serve with lime wedges for squeezing over the lamb.

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.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a milder herb flavor.

Tips & Tricks

• For a smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If you prefer a spicier dish, add a pinch of cayenne pepper to the marinade.
• Make sure to let the lamb rest before slicing to allow the juices to redistribute and keep the meat tender.
• Serve the roasted lamb with a side of Puerto Rican rice and beans for a complete meal.
• Leftovers can be used to make delicious lamb tacos or sandwiches.

Serving advice

Serve the Puerto Rican Style Roasted Lamb as the centerpiece of a festive dinner. Slice the tender lamb and arrange it on a platter, garnished with fresh cilantro. Serve with lime wedges on the side for squeezing over the meat, adding a burst of citrus flavor.

Presentation advice

To enhance the presentation, place the roasted lamb on a bed of colorful roasted vegetables, such as sweet potatoes, carrots, and zucchini. Drizzle the lamb with a touch of olive oil and sprinkle some additional fresh cilantro on top for an elegant finishing touch.