Croatian lamb peka

Ingredients

• lamb shoulder, bone-in8 oz
• large potato, peeled and quartered1 piece
• carrot, peeled and roughly chopped1 piece
• onion, quartered.5 piece
• garlic, whole2 clove
• white wine.25 cup
• olive oil1 tbsp
• fresh rosemary1 sprig

Instructions

1. 1

   Step 1

   Cut the lamb into large chunks and season with salt, pepper, and rosemary.

2. 2

   Step 2

   In a large bowl, toss together the potatoes, carrots, onions, and garlic with olive oil.

3. 3

   Step 3

   Arrange the vegetables in a peka pan or Dutch oven.

4. 4

   Step 4

   Place the lamb on top of the vegetables.

5. 5

   Step 5

   Pour white wine over the lamb and vegetables.

6. 6

   Step 6

   Cover the peka with its lid and place hot coals on top.

7. 7

   Step 7

   Cook for 2-3 hours, or until the lamb is tender and the vegetables are cooked through.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Croatian lamb peka can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.