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Janjetina Ispod Peke
Lamb Under the Bell
A quintessential Croatian celebratory dish, lamb is slow-cooked under a bell-shaped lid (peka) with potatoes and vegetables, infused with Mediterranean herbs. The traditional method using embers creates a uniquely tender and flavorful lamb with a smoky aroma.
ð§ ææ
- 1.5 kg Lamb (shoulder or leg)(cut into large chunks)
- 1 kg Potatoes(peeled and cut into quarters)
- 2 large Red onion(quartered)
- 4 cloves Garlic cloves(peeled)
- 2 Carrots(roughly chopped)
- 2 Rosemary sprigs
- 2 Bay leaves
- 100 ml Olive oil
- 1 dl Dry white wine
- to taste Coarse sea salt
- to taste Freshly ground black pepper
ðšâð³ äœãæ¹
- 1
Preheat your oven to 200°C (390°F) or prepare a bed of hot embers for traditional peka cooking.
- 2
Cut the lamb into large, even pieces. Season generously with coarse sea salt and freshly ground black pepper.
- 3
Prepare the vegetables: peel and cut potatoes into quarters, quarter the onions, peel the garlic, and chop the carrots. Season the vegetables with salt and pepper.
- 4
In a large baking dish or peka pan, arrange the lamb pieces. Scatter the prepared vegetables around the lamb. Tuck in the rosemary sprigs and bay leaves.
- 5
Drizzle the olive oil over the lamb and vegetables. Pour the white wine into the dish.
- 6
Cover the dish tightly with the peka lid or aluminum foil. If using traditional peka, place it over the hot embers and cover the lid with more embers.
- 7
Cook for approximately 2 hours. If using an oven, bake at 200°C for the first hour, then reduce the temperature to 190°C for the remaining hour. If using embers, ensure consistent heat by replenishing them as needed. Avoid opening the lid too frequently to retain heat and moisture.
- 8
About halfway through cooking, you can carefully open the peka, turn the meat and vegetables, and add more wine if desired. Continue cooking until the lamb is very tender and the vegetables are soft.
- 9
Let the peka rest for 10-15 minutes before serving. Serve hot, ideally with crusty bread.
ð¡ ããã®ã³ã
- âFor a cleaner lamb flavor, you can skip the marinade and just rub with salt.
- âUsing young, fresh lamb is recommended for the best results.
- âEnsure you have enough hot embers for even, slow cooking if using the traditional method.
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- Add other vegetables like zucchini or bell peppers.
- A piece of pancetta can be added on top of the meat for extra richness.
- Some recipes suggest adding a tablespoon of lard on top before covering.