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Dalmatian Lamb Peka | Tenderly Braised with Rosemary Potatoes
(0)
140 min
Masterpiece
Knuspr-Küche
Traditionelle Dalmatinische Lamm-Peka (Janjetina ispod peke): Butterzart geschmorte Lammkeule auf saftigen Kartoffeln, Möhren und Knoblauch, verfeinert mit frischem Rosmarin, Thymian und Weißwein im geschlossenen Bräter gegart.
Ingredients
Preparation method
Preparation & Marinating
Preheat the oven to 180 °C top/bottom heat. Pat the leg of lamb thoroughly dry and cut it into rustic meat chunks about 4–5 cm in size. In a bowl, toss the meat with half of the olive oil (approx. 25 ml), half of the table salt, and the black pepper.
Wash and peel the waxy potatoes and carrots, then cut them into approx. 3 cm wedges or thick chunks. Peel the yellow onions and cut into quarters. Peel the garlic cloves and lightly crush them with the back of a knife.
Arranging in the Roasting Pan & Braising (Peka Method)
Place the potatoes, carrots, onion quarters, and crushed garlic cloves into a heavy casserole dish or roasting pan. Mix with the remaining olive oil (25 ml) and the remaining salt and pepper. Distribute the marinated pieces of lamb evenly on top and in between.
Chef's tip
Traditional Peka: In Dalmatia, this dish is cooked under an iron bell (Sač) in hot embers. A heavy cast-iron roasting pan with a tight-fitting lid produces the same juicy, tender braising effect in the oven.
Vegetable size: Do not cut the potatoes and carrots too small, so that they do not fall apart during the two-hour total cooking time, but instead cook to perfection and fully absorb the flavor of the lamb.
150 min
Under an hour
