Name: Rustic Dutch Oven Croatian Lamb Peka Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 lbs lamb shoulder, cut into large chunks; 2 lbs potatoes, peeled and cut into thick wedges; 1 large red onion, sliced into thick wedges; 3 large carrots, cut into thick rounds; 6 cloves garlic, peeled and smashed; 1/4 cup extra virgin olive oil; 1/2 cup dry white wine; 2 sprigs fresh rosemary; 1 tsp dried oregano; Salt and freshly cracked black pepper to taste

Preheat your oven to 375°F (190°C) and position the cooking rack in the lower third of the oven.

Pat the lamb shoulder pieces completely dry with paper towels and season them generously with salt and pepper on all sides.

In a large bowl, toss the potato wedges, carrots, red onion, and smashed garlic cloves with the olive oil, dried oregano, and a pinch of salt until well coated.

Transfer the seasoned vegetables into a large, heavy Dutch oven, creating an even layer on the bottom, then arrange the lamb chunks on top and tuck the fresh rosemary sprigs between the meat.

Pour the dry white wine around the inner sides of the pot to avoid washing the seasoning off the meat, then cover tightly with a heavy lid to trap the steam.

Roast in the oven for 1 hour and 30 minutes without opening the lid, allowing the lamb to steam and tenderize in its own juices.

Carefully remove the lid, baste the lamb and potatoes with the pan juices, and bake uncovered for another 30 minutes until the meat is deeply browned and the potatoes are crispy on the edges.

Let the dish rest for 10 minutes before serving directly from the pot, spooning the rich pan juices over the meat and vegetables.