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Dalmatian Lamb Peka | Tender Oven-Roasted Lamb with Potatoes
(0)
145 min
Masterpiece
Gurkerl Küche
Ein Festtags-Klassiker der dalmatinischen Adriaküste: Zartes Lammfleisch, geschmort mit saftigen Erdäpfeln, Karotten, roten Zwiebeln und duftendem Rosmarin. Im geschlossenen Bräter im Backrohr perfekt gegart – butterweich, saftig und voller mediterraner Gemütlichkeit.
Ingredients
Preparation method
Preparation & Marinating
Preheat the oven to 180 °C top/bottom heat. Pat the lamb dry with paper towels and cut into approx. 4–5 cm pieces. In a bowl, thoroughly mix the meat with 30 ml extra virgin olive oil, the fine salt, and pepper.
Peel and quarter the potatoes. Peel the red onions and cut into wedges. Peel the carrots and cut into thick slices. Deseed and roughly dice the red bell pepper. Peel the garlic cloves and gently crush them.
Braising in the oven
Grease a large roasting pan with the remaining 30 ml of extra virgin olive oil. Spread the potatoes, carrots, red onions, bell pepper, and garlic over the base and season lightly with salt. Place the marinated lamb on top and tuck the fresh rosemary sprigs in between. Pour the white wine around the edges.
Chef's tip
Braising tip: Keep the roasting pan tightly closed during the first 90 minutes. This allows the steam to circulate optimally, just like under a traditional peka bell, keeping the lamb incomparably juicy.
Serving recommendation: Pair this with a full-bodied red wine, such as a Dalmatian Plavac Mali or an Austrian Blaufränkisch, along with fresh white bread for dipping into the pan juices.
150 min
Under an hour
