Peka

Name: Peka
Total time: 3 h
Yield: 6 servings
Cuisine: Croatian
Ingredients: 3 lb lamb shoulder, cut into large pieces; 1.5 lb potatoes, cut into large chunks; 3 carrots, cut into large chunks; 1 red bell pepper, cut into chunks; 1 onion, quartered; 6 cloves garlic, whole; 1/3 cup olive oil; 1/2 cup white wine; 2 sprigs rosemary; 2 sprigs thyme; salt and pepper, to taste

by CommunityKitchen

CroatianHard3 hrServes 6

A Dalmatian coastal dish traditionally buried under hot coals beneath a bell-shaped iron lid so the lamb and vegetables steam in their own juices; this version adapts that same sealed, slow-roast logic to a covered pot in a home oven.

Per
serving

580kcal

38gprotein

28gcarbs

36gfat

Ingredients

3 lb lamb shoulder, cut into large pieces
1.5 lb potatoes, cut into large chunks
3 carrots, cut into large chunks
1 red bell pepper, cut into chunks
1 onion, quartered
6 cloves garlic, whole
1/3 cup olive oil
1/2 cup white wine
2 sprigs rosemary
2 sprigs thyme
salt and pepper, to taste

Before you cook

Cut the lamb into large pieces.
Cut the potatoes, carrots, and bell pepper into large chunks.

Steps

Preheat the oven to 325°F (165°C).
Toss the lamb, potatoes, carrots, bell pepper, onion, and garlic together in a large bowl with the olive oil.
Season everything generously with salt and pepper.
Layer the lamb and vegetables into a large Dutch oven or heavy roasting pot.
Tuck the rosemary and thyme sprigs into the pot.
Pour the white wine over everything.
Cover the pot tightly with its lid, sealing the edge with foil if the lid isn't snug.
Roast for 2 hours without lifting the lid.
Remove the lid and check that the lamb is fork-tender.
Return the pot to the oven uncovered for 20 more minutes to brown the top.
Rest for 10 minutes before serving straight from the pot.

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