Janjetina ispod peke (Lamb cooked under the bell)

Ingredients

While the original Croatian dish is traditionally cooked under a bell-shaped lid, this Russian adaptation uses a slow-cooker or an oven to achieve the same tender and flavorful results. The herbs and spices used in the marinade are also adjusted to suit the Russian flavor profile, incorporating traditional Russian seasonings. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 kg (4.4 lbs) lamb shoulder, bone-in 2 kg (4.4 lbs) lamb shoulder, bone-in
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional) 1/2 teaspoon cayenne pepper (optional)
• 1 onion, sliced 1 onion, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and quartered 2 potatoes, peeled and quartered
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth

Nutrition

• Calories (kcal / KJ): Approximately 400 kcal / 1674 KJ per serving
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a bowl, combine the minced garlic, chopped rosemary, thyme, dill, parsley, olive oil, lemon juice, paprika, salt, black pepper, and cayenne pepper (if using).
3. 3.
   Rub the lamb shoulder with the marinade, ensuring it is evenly coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
4. 4.
   Place the sliced onion, carrots, and potatoes in a roasting pan or a Dutch oven.
5. 5.
   Place the marinated lamb shoulder on top of the vegetables.
6. 6.
   Pour the beef or vegetable broth into the pan.
7. 7.
   Cover the pan tightly with aluminum foil or a lid.
8. 8.
   Place the pan in the preheated oven and cook for 4-5 hours, or until the lamb is tender and easily falls off the bone.
9. 9.
   Remove the foil or lid for the last 30 minutes of cooking to allow the lamb to brown.
10. 10.
    Once cooked, remove the lamb from the pan and let it rest for a few minutes before serving.
11. 11.
    Serve the lamb with the roasted vegetables and drizzle with the cooking juices.

Treat your ingredients with care...

• Lamb shoulder — Choose a well-marbled cut for the best flavor and tenderness.
• Fresh herbs — Use fresh herbs for the marinade to enhance the aroma and taste of the dish.
• Lemon juice — Freshly squeezed lemon juice adds a tangy brightness to the marinade.
• Cayenne pepper — Add cayenne pepper for a hint of heat, adjust the amount according to your preference.
• Beef or vegetable broth — Use homemade or low-sodium broth to control the saltiness of the dish.

Tips & Tricks

• For a smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If using a slow cooker, follow the same steps but cook on low heat for 8-10 hours.
• Serve the lamb with a side of Russian-style mashed potatoes or buckwheat kasha.
• Leftovers can be used to make delicious lamb sandwiches or added to salads for a quick and flavorful meal.
• Experiment with different herb combinations to customize the flavors to your liking.

Serving advice

Serve the Russian-style slow-cooked lamb with fragrant herbs as the centerpiece of a festive dinner. Accompany it with a side of roasted vegetables and a fresh green salad. Garnish with additional fresh herbs for an extra pop of color and flavor.

Presentation advice

Present the tender lamb shoulder on a large serving platter, surrounded by the roasted vegetables. Drizzle the cooking juices over the lamb for an appetizing shine. Sprinkle some freshly chopped herbs on top for an elegant touch.