Croatian Peka with Tender Lamb and Vegetables

Ingredients

• 1.5 kg (3.3 lbs) lamb shoulder, bone-in, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, bone-in, cut into chunks
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon dried rosemary 1 tablespoon dried rosemary
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 1 kg (2.2 lbs) potatoes, peeled and cut into chunks 1 kg (2.2 lbs) potatoes, peeled and cut into chunks
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 onions, sliced 2 onions, sliced
• 2 bay leaves 2 bay leaves

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the minced garlic, olive oil, dried rosemary, dried thyme, dried oregano, salt, and pepper.
3. 3.
   Add the lamb shoulder chunks to the bowl and toss until well coated with the marinade. Let it marinate for at least 30 minutes, or overnight in the refrigerator for enhanced flavor.
4. 4.
   In a large baking dish or a peka, layer the marinated lamb, potatoes, bell peppers, onions, and bay leaves.
5. 5.
   Cover the dish with a metal dome or aluminum foil, ensuring a tight seal.
6. 6.
   Place the dish in the preheated oven and cook for approximately 3 hours, or until the lamb is tender and the vegetables are caramelized.
7. 7.
   Remove the dish from the oven and let it rest for a few minutes before serving.
8. 8.
   Serve the Peka hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with some marbling, as this will ensure a tender and flavorful outcome.
• Potatoes — Opt for waxy potatoes such as Yukon Gold or red potatoes, as they hold their shape well during the long cooking process.
• Bell peppers — Use a mix of different colored bell peppers to add visual appeal to the dish.
• Dried herbs — If you prefer, you can use fresh herbs instead of dried. Simply double the amount of herbs called for in the recipe.

Tips & Tricks

• For a smoky flavor, you can cook the Peka over hot coals or in a wood-fired oven instead of using the oven.
• Make sure to tightly seal the dish with the metal dome or aluminum foil to trap the heat and steam, ensuring a moist and tender result.
• Allow the Peka to rest for a few minutes before serving to allow the flavors to settle and the meat to become even more tender.
• Serve the Peka with a side of crusty bread to soak up the delicious juices.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Peka hot, straight from the baking dish or peka. Garnish with fresh herbs such as parsley or rosemary for an added touch of freshness. Accompany the dish with a side of crusty bread to fully enjoy the flavorful juices.

Presentation advice

Present the Peka in the baking dish or peka itself, allowing the rustic charm of the dish to shine through. The caramelized vegetables and tender lamb create an inviting and appetizing visual appeal. Garnish with a sprig of fresh herbs for an elegant touch.