Lamb Peka with Mediterranean Herbs
80% autentično · Dalmatian Fusion
A flavorful variation of lamb 'ispod peke' incorporating Mediterranean herbs like oregano and thyme, alongside olives and lemon, for a brighter, more aromatic profile.
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Sastojci
- Lamb shoulder, bone-in1.8 kg
- New potatoes, halved1 kg
- Red bell pepper, cut into chunks2
- Red onions, cut into wedges2
- Kalamata olives, pitted150 g
- Garlic cloves, whole6-8
- Dried oregano2 tbsp
- Dried thyme1 tbsp
- Lemon zest1 tsp
- Olive oil80 ml
- Dry white wine150 ml
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Prepare embers or preheat oven to 160°C (320°F).
- 2
Cut lamb into large pieces if desired, or leave as a roast. Season lamb generously with salt, black pepper, oregano, thyme, and lemon zest.
- 3
In a large baking dish suitable for the peka, arrange the lamb. Scatter the potatoes, bell pepper chunks, red onion wedges, olives, and whole garlic cloves around the lamb.
- 4
Drizzle with olive oil and pour the white wine over the ingredients.
- 5
Add a small amount of water to the bottom of the dish.
- 6
Cover the dish with the peka or a tight-fitting lid. Cook for 3 to 3.5 hours, or until lamb is very tender. Add more embers or adjust oven temperature as needed.
- 7
Remove the peka/lid. Let rest for 10 minutes. Garnish with fresh parsley before serving.
