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Croatian Peka with tender lamb, roasted potatoes, onions, carrots, and rosemary.

Croatian Peka

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Slow-roasted Croatian lamb with potatoes, onions, rosemary, wine, and rich pan juices.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Croatian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Lamb and Vegetables
  • 3 lb lamb shoulder cut into large chunks
  • 2 lb Yukon Gold potatoes cut into chunks
  • 2 medium onions quartered
  • 3 medium carrots cut into thick pieces
  • 6 cloves garlic smashed
  • 1/4 cup olive oil
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 2 count rosemary sprigs
  • 2 tsp salt
  • 1/2 tsp ground black pepper

Equipment

  • Large Dutch oven or covered roasting pan
  • Heavy lid
  • Large skillet
  • Chef's knife
  • Instant-read thermometer

Method
 

Assemble:
  1. Heat the oven to 375°F (190°C). Toss the lamb, potatoes, onions, carrots, garlic, oil, salt, and pepper in a large roasting pan.
  2. Add the wine, stock, and rosemary. Cover tightly with a heavy lid.
Roast:
  1. Roast covered for 90 minutes, then uncover and roast for 25 to 30 minutes until the lamb is tender and the vegetables are browned.
  2. Baste once with the pan juices during the uncovered cooking time.
Serve:
  1. Rest the peka for 10 minutes, remove the rosemary, and spoon the lamb and vegetables onto a platter.
  2. Pour the pan juices over the top and serve hot.

Nutrition

Calories: 650kcalCarbohydrates: 48gProtein: 42gFat: 34gSaturated Fat: 12gCholesterol: 135mgSodium: 890mgFiber: 7gSugar: 7g

Notes

  • Do not add too much liquid; the lamb and vegetables release their own juices.
  • The lamb should be fork-tender before serving.