Peka is a Croatian slow-roasted feast in which lamb and vegetables cook beneath a heavy iron bell until tender and deeply caramelized.
A covered bake traps the meat’s juices and lets the potatoes absorb them, creating a rustic dish with almost no active cooking.
Cut the potatoes into even chunks and keep the pieces in a single layer so they roast rather than steam.
Serving Suggestions
Serve with crusty bread, a tomato salad, and a glass of crisp white wine.
Recipe Notes
Use a Dutch oven with a tight lid if you do not have a traditional peka bell. Lamb can be replaced with veal or chicken.
Croatian Peka
Slow-roasted Croatian lamb with potatoes, onions, rosemary, wine, and rich pan juices.
Ingredients
Equipment
Method
Assemble:
- Heat the oven to 375°F (190°C). Toss the lamb, potatoes, onions, carrots, garlic, oil, salt, and pepper in a large roasting pan.
- Add the wine, stock, and rosemary. Cover tightly with a heavy lid.
Roast:
- Roast covered for 90 minutes, then uncover and roast for 25 to 30 minutes until the lamb is tender and the vegetables are browned.
- Baste once with the pan juices during the uncovered cooking time.
Serve:
- Rest the peka for 10 minutes, remove the rosemary, and spoon the lamb and vegetables onto a platter.
- Pour the pan juices over the top and serve hot.
Nutrition
Notes
- Do not add too much liquid; the lamb and vegetables release their own juices.
- The lamb should be fork-tender before serving.
