Janjetina ispod peke (Sichuan Style)

Ingredients

While the original Janjetina ispod peke is slow-cooked in a traditional outdoor oven, our Sichuan Style Lamb Roast is prepared using a combination of stir-frying and roasting techniques. We have also incorporated Sichuan peppercorns and other signature Sichuan spices to give the dish its characteristic heat and numbing sensation. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 1.5 kg (3.3 lbs) lamb leg, bone-in 1.5 kg (3.3 lbs) lamb leg, bone-in
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 4 dried red chilies, deseeded and chopped 4 dried red chilies, deseeded and chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 1 tablespoon Sichuan chili bean paste 1 tablespoon Sichuan chili bean paste
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 4g (Sugars: 2g)
• Protein: 50g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a dry pan, toast the Sichuan peppercorns over medium heat until fragrant. Grind them into a fine powder using a mortar and pestle.
3. 3.
   In a bowl, combine the ground Sichuan peppercorns, dried red chilies, minced garlic, grated ginger, soy sauce, Shaoxing wine, Sichuan chili bean paste, brown sugar, and vegetable oil. Mix well to form a marinade.
4. 4.
   Rub the lamb leg with the marinade, ensuring it is evenly coated. Let it marinate for at least 2 hours, or overnight in the refrigerator for enhanced flavor.
5. 5.
   Heat a large skillet over high heat and sear the lamb leg on all sides until browned.
6. 6.
   Transfer the lamb leg to a roasting pan and roast in the preheated oven for about 1 hour, or until the internal temperature reaches 60°C (140°F) for medium-rare.
7. 7.
   Remove the lamb from the oven and let it rest for 10 minutes before carving.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Sichuan peppercorns — Toasting the peppercorns before grinding them enhances their flavor. Be careful not to burn them during toasting.
• Sichuan chili bean paste — Adjust the amount according to your spice preference. It adds a unique umami and spicy flavor to the dish.

Tips & Tricks

• For an extra kick of heat, add more dried red chilies to the marinade.
• Serve the lamb roast with steamed rice or noodles to balance the spiciness.
• If you prefer a milder flavor, reduce the amount of Sichuan peppercorns and dried red chilies.

Serving advice

Serve the Sichuan Style Lamb Roast as a main dish accompanied by steamed rice or noodles. It pairs well with a refreshing cucumber salad or stir-fried vegetables.

Presentation advice

Arrange the carved lamb leg on a platter and garnish with fresh cilantro. Drizzle any remaining pan juices over the meat for added flavor and moisture.