Janjetina ispod peke (Thai Style)

Ingredients

While the original Croatian dish is slow-cooked under a bell-shaped lid, this Thai-inspired version adds a vibrant blend of Thai spices and herbs to elevate the flavors. The traditional cooking method is also adapted to a more conventional oven-roasting technique. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 kg (4.4 lbs) lamb leg 2 kg (4.4 lbs) lamb leg
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon Thai red curry paste 1 tablespoon Thai red curry paste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 8g (Sugars: 4g)
• Protein: 45g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the minced garlic, lemongrass, shallots, fish sauce, soy sauce, lime juice, brown sugar, Thai red curry paste, vegetable oil, ground coriander, ground cumin, turmeric powder, and salt.
3. 3.
   Place the lamb leg in a roasting pan and rub the marinade mixture all over the lamb, 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 to 2.5 hours, 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 15 minutes before carving.
8. 8.
   Garnish with fresh cilantro and serve.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their aromatic oils.
• Thai red curry paste — Adjust the amount of curry paste according to your desired level of spiciness. Add more for a bolder flavor or reduce for a milder taste.

Tips & Tricks

• For a smoky flavor, you can add a small amount of liquid smoke to the marinade.
• Serve the roasted lamb with a side of Thai jasmine rice and a refreshing cucumber salad.
• If you prefer a crispier exterior, remove the foil during the last 30 minutes of roasting.

Serving advice

Serve the Thai-inspired roasted lamb as the main course for a special occasion or a festive Thai-themed dinner. Pair it with fragrant jasmine rice and a side of cucumber salad for a complete meal.

Presentation advice

Present the roasted lamb on a large platter, garnished with fresh cilantro leaves. You can also add a squeeze of lime juice over the lamb for an extra burst of citrus flavor. Serve with colorful Thai-inspired tableware to enhance the visual appeal.