Janjetina ispod peke (Soul Food Adaptation)

Ingredients

While the original Croatian dish is typically cooked in a traditional peka oven, this adaptation brings the soul food touch by slow-cooking the lamb in a Dutch oven or slow cooker. The seasonings are also adjusted to incorporate the flavors commonly found in soul food cuisine. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 4 pounds (1.8 kg) lamb shoulder, bone-in 4 pounds (1.8 kg) lamb shoulder, bone-in
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• 1/4 cup (60 ml) Worcestershire sauce 1/4 cup (60 ml) Worcestershire sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 bay leaves 2 bay leaves

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 5g (Sugars: 3g)
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   Heat the vegetable oil in a Dutch oven over medium-high heat.
3. 3.
   Add the diced onion and minced garlic to the Dutch oven and sauté until softened.
4. 4.
   In a small bowl, combine the smoked paprika, dried thyme, dried oregano, salt, and black pepper.
5. 5.
   Rub the spice mixture all over the lamb shoulder, ensuring it is evenly coated.
6. 6.
   Place the lamb shoulder in the Dutch oven and sear on all sides until browned.
7. 7.
   In a separate bowl, whisk together the chicken broth, Worcestershire sauce, and brown sugar.
8. 8.
   Pour the mixture over the lamb shoulder in the Dutch oven.
9. 9.
   Add the bay leaves to the Dutch oven.
10. 10.
    Cover the Dutch oven with a lid and transfer it to the preheated oven.
11. 11.
    Slow-cook the lamb for approximately 3-4 hours, or until it is tender and easily falls off the bone.
12. 12.
    Remove the lamb from the Dutch oven and let it rest for a few minutes before serving.
13. 13.
    Slice the lamb and serve it with the cooking juices as a flavorful sauce.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with good marbling to ensure tenderness and flavor.

Tips & Tricks

• For a smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If you prefer a thicker sauce, you can simmer the cooking juices in a separate saucepan until reduced to your desired consistency.
• Serve the lamb with a side of collard greens or cornbread for a complete soul food experience.

Serving advice

Serve the soulful slow-cooked lamb as the centerpiece of your meal. Accompany it with traditional soul food sides like mac and cheese, cornbread, or collard greens for a satisfying and comforting dining experience.

Presentation advice

Arrange the sliced lamb on a platter and drizzle some of the cooking juices over the top. Garnish with fresh herbs such as parsley or thyme for a pop of color. Serve with the sides on separate plates or bowls for a visually appealing presentation.