Janjetina ispod peke (Spanish Style)

Ingredients

While the original Croatian dish is typically cooked under a bell-shaped lid, the Spanish adaptation of Janjetina ispod peke involves roasting the lamb in the oven. The flavors are also adjusted to incorporate Mediterranean herbs and spices, giving the dish a distinct Spanish flair. 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 of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 1 lemon, juiced 1 lemon, juiced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): Approximately 400 kcal / 1674 KJ per serving
• Fat: 20g total, 7g saturated
• Carbohydrates: 2g total, 0g sugars
• Protein: 50g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, olive oil, rosemary, thyme, smoked paprika, lemon juice, salt, and pepper.
3. 3.
   Place the lamb leg in a roasting pan and rub the garlic and herb mixture all over the meat, ensuring it is evenly coated.
4. 4.
   Cover the roasting pan with aluminum foil and let the lamb marinate in the refrigerator for at least 2 hours, or overnight for best results.
5. 5.
   Remove the lamb from the refrigerator and let it come to room temperature.
6. 6.
   Roast the lamb in the preheated oven for approximately 2.5 to 3 hours, or until the internal temperature reaches 65°C (150°F) for medium-rare.
7. 7.
   Once cooked, remove the lamb from the oven and let it rest for 15 minutes before carving.
8. 8.
   Serve the Spanish roasted lamb with your choice of side dishes.

Treat your ingredients with care...

• Lamb leg — Choose a high-quality, preferably grass-fed lamb leg for the best flavor and tenderness.
• Smoked paprika — Opt for a good quality smoked paprika to enhance the Spanish flavors in the dish.
• Fresh herbs — Use fresh rosemary and thyme for a vibrant and aromatic taste.

Tips & Tricks

• For a smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If you prefer your lamb more well-done, increase the cooking time accordingly.
• Serve the roasted lamb with a side of roasted vegetables or a fresh salad for a complete meal.

Serving advice

Slice the roasted lamb leg into thin slices and arrange them on a platter. Garnish with fresh herbs and lemon wedges for an attractive presentation.

Presentation advice

Serve the Spanish roasted lamb on a large serving platter, surrounded by colorful roasted vegetables. Drizzle some extra virgin olive oil over the lamb for a glossy finish.