Rich Croatian Peka with Lamb and Vegetables
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
For the Vegetables
For the Herb Mixture
For the Cooking Liquid
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.
Plating & Serving
Rich Croatian Peka with Lamb and Vegetables
Rich Croatian Peka with Lamb and Vegetables
Plating & Serving
Arrange the lamb and vegetables on a large serving platter, and pour any remaining juices over for added richness.