Rich Croatian Peka with Lamb and Vegetables

Name: Rich Croatian Peka with Lamb and Vegetables
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 1.5 kg lamb shoulder; 3 cloves garlic; 2 tbsp olive oil; 1 tbsp fresh rosemary; Salt and pepper; 3 large potatoes; 2 carrots; 1 red bell pepper; 1 large onion; 1 tbsp fresh thyme; 1 tbsp fresh parsley; 1 tsp paprika; 1 cup dry white wine; 1 cup chicken broth

Traditional Croatian Dish

Succulent lamb slow-cooked in a clay pot with aromatic herbs and seasonal vegetables for a rich, comforting meal.

3 h 45 min
4
Intermediate

Ingredients

For the Lamb Marinade

1.5 kg lamb shoulder

cubed

3 cloves garlic

minced

2 tbsp olive oil

1 tbsp fresh rosemary

chopped

Salt and pepper

to taste

For the Vegetables

3 large potatoes

peeled and quartered

2 carrots

sliced

1 red bell pepper

sliced

1 large onion

sliced

For the Herb Mixture

1 tbsp fresh thyme

chopped

1 tbsp fresh parsley

chopped

1 tsp paprika

For the Cooking Liquid

1 cup dry white wine

1 cup chicken broth

Preparation

Marinating the Lamb

Combine ingredients

In a large bowl, combine lamb with garlic, olive oil, rosemary, salt, and pepper.

Toss to coat

Toss to ensure lamb is evenly coated.

Refrigerate

Cover and refrigerate for at least 2 hours, preferably overnight.

Ensure the lamb is at room temperature before cooking. Pro Tip: For more intense flavor, marinate for a full 24 hours.

Preparing the Vegetables

Chop vegetables

Peel and chop all vegetables into desired sizes.

Add herbs

In another bowl, add the herb mixture to the vegetables.

Toss with herbs

Toss vegetables with the chopped herbs until evenly coated.

Cooking Process

Arrange the Peka

Place marinated lamb at the bottom of a clay or cast-iron pot, followed by vegetables on top.

Add Liquids

Pour the white wine and chicken broth over the lamb and vegetables.

Seal and Cook

Cover tightly with a lid and cook in a preheated oven at 190°C (375°F) for 2.5 hours.

Finishing Touch: Increase heat to 200°C (390°F) for 15 minutes to brown the top.

Plating & Serving