Janjetina ispod peke (Turkish Style)

Ingredients

While the original Croatian dish is typically cooked in a peka (a bell-shaped clay or metal dome), this Turkish adaptation uses a similar cooking method but with a different name. The flavors and seasonings are adjusted to reflect the Turkish cuisine, incorporating traditional spices and herbs. The dish is also served with Turkish side dishes and drinks to enhance the overall experience. 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 olive oil 2 tablespoons olive oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 2 onions, sliced 2 onions, sliced
• 2 tomatoes, sliced 2 tomatoes, sliced
• 2 bell peppers, sliced 2 bell peppers, sliced
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, olive oil, lemon juice, cumin, paprika, oregano, thyme, salt, and pepper.
3. 3.
   Rub the lamb shoulder with the spice mixture, ensuring it is evenly coated.
4. 4.
   Place the sliced onions, tomatoes, and bell peppers in a roasting pan.
5. 5.
   Position the lamb shoulder on top of the vegetables.
6. 6.
   Cover the roasting pan tightly with aluminum foil.
7. 7.
   Place the pan in the preheated oven and roast for 3-4 hours, or until the lamb is tender and easily falls off the bone.
8. 8.
   Remove the foil during the last 30 minutes of cooking to allow the lamb to brown.
9. 9.
   Once cooked, remove the lamb from the oven and let it rest for 10 minutes before carving.
10. 10.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Lamb shoulder — Choose a well-marbled cut for maximum flavor and tenderness.
• Olive oil — Use extra virgin olive oil for its rich flavor.
• Lemon juice — Freshly squeezed lemon juice adds brightness to the dish.
• Ground cumin — Toast the cumin seeds and grind them for a more intense flavor.
• Paprika — Opt for a high-quality sweet or smoked paprika for depth of flavor.

Tips & Tricks

• For a smokier flavor, you can cook the lamb on a charcoal grill instead of in the oven.
• Marinate the lamb overnight for even more flavor.
• Serve with traditional Turkish bread or rice pilaf for a complete meal.
• Experiment with different spice blends to customize the flavors to your liking.
• Leftovers can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve the Turkish-Style Slow-Roasted Lamb with a side of Turkish bread, rice pilaf, and a fresh salad. Garnish with lemon wedges for an extra burst of citrus flavor.

Presentation advice

Arrange the sliced lamb shoulder on a platter, surrounded by the roasted vegetables. Drizzle some of the pan juices over the meat for added moisture and flavor. Sprinkle fresh parsley on top for a pop of color.