Janjetina ispod peke (Vietnamese Style)

Ingredients

While the original Janjetina ispod peke is slow-cooked in a traditional outdoor oven, this Vietnamese adaptation uses a combination of roasting and grilling methods to achieve a similar tender and flavorful result. The marinade and seasoning are also adjusted to incorporate Vietnamese flavors, such as lemongrass, fish sauce, and fresh herbs. We alse have the original recipe for Janjetina ispod peke, so you can check it out.

• 2 pounds (900g) lamb shoulder, bone-in 2 pounds (900g) lamb shoulder, bone-in
• 3 stalks lemongrass, white parts only, minced 3 stalks lemongrass, white parts only, minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• Fresh herbs (cilantro, mint, Thai basil) for garnish Fresh herbs (cilantro, mint, Thai basil) for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the minced lemongrass, garlic, fish sauce, soy sauce, honey, vegetable oil, lime juice, black pepper, five-spice powder, paprika, and salt.
3. 3.
   Place the lamb shoulder in a roasting pan and pour the marinade over it, making sure to coat it evenly. Let it marinate for at least 2 hours, or overnight in the refrigerator for best results.
4. 4.
   Remove the lamb from the marinade and place it on a grill rack. Reserve the marinade for basting.
5. 5.
   Roast the lamb in the preheated oven for 1 hour, basting with the reserved marinade every 15 minutes.
6. 6.
   After 1 hour, increase the oven temperature to 220°C (425°F) and continue roasting for another 15-20 minutes to achieve a crispy exterior.
7. 7.
   Remove the lamb from the oven and let it rest for 10 minutes before carving.
8. 8.
   Garnish with fresh herbs and serve hot.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before mincing the white parts for a more tender texture.
• Fish sauce — Use a high-quality fish sauce for the best flavor. Adjust the amount according to your taste preference.
• Fresh herbs — Rinse the herbs thoroughly and pat them dry before using. Chop them just before garnishing to retain their freshness.

Tips & Tricks

• For a smoky flavor, you can grill the lamb over charcoal instead of roasting it in the oven.
• If you prefer a spicier taste, add a small amount of chili paste or fresh chili peppers to the marinade.
• Serve the roasted lamb with a side of steamed rice or Vietnamese-style pickled vegetables for a complete meal.
• Leftovers can be used to make delicious banh mi sandwiches or added to a Vietnamese noodle soup.

Serving advice

Serve the Vietnamese Style Roasted Lamb as a main dish accompanied by steamed rice and a side of fresh Vietnamese herbs and pickled vegetables. The tender and flavorful lamb pairs perfectly with the fragrant herbs and tangy pickles.

Presentation advice

Arrange the sliced roasted lamb on a platter and garnish with a generous amount of fresh herbs. Drizzle any remaining marinade over the lamb for added flavor and visual appeal. Serve with a side of steamed rice and pickled vegetables for an authentic Vietnamese presentation.