Dalmatian lamb, or "Janjetina ispod peke"

This is a traditional Croatian dish that’s beloved in the coastal region of Dalmatia. The lamb is cooked under a “peka,” a large bell-shaped lid used to bake meat and vegetables slowly, creating a rich, tender, and flavourful meal. If you don't have a traditional peka, you can achieve similar results in a heavy pot or Dutch oven. Here’s a simple recipe to prepare this delicious Dalmatian lamb dish at home:

Ingredients:

• 1.5 - 2 kg (3-4 lbs) lamb leg or shoulder, cut into large pieces
• 4-5 large potatoes, peeled and sliced
• 3-4 large onions, peeled and chopped into wedges
• 4-5 cloves garlic, minced
• 2-3 sprigs fresh rosemary (or 2 teaspoons dried rosemary)
• 1 tablespoon dried oregano
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste
• 1/2 cup white wine (preferably Croatian wine like Pošip or Malvazija)
• 1/2 cup water
• Lemon wedges, for serving

Instructions:

1. Prepare the Lamb:
   • Season the lamb generously with salt, pepper, and oregano. Rub the seasoning into the meat.
   • Optional: You can marinate the lamb in the fridge for a few hours or overnight with garlic, rosemary, and olive oil for added flavour.
2. Prepare the Vegetables:
   • Slice the potatoes into thick rounds, and cut the onions into wedges.
   • Mince the garlic and prepare the rosemary sprigs.
3. Layer the Dish:
   • In a large baking pot (or Dutch oven), drizzle a bit of olive oil on the bottom.
   • Layer the sliced potatoes and onions on the bottom of the pot, creating a bed for the lamb. Sprinkle some garlic and rosemary over the vegetables.
   • Place the lamb pieces on top of the vegetables.
   • Drizzle the lamb with more olive oil and add the remaining garlic and rosemary around the meat.
4. Add Liquid:
   • Pour white wine and water over the lamb and vegetables. The liquid will help keep the lamb moist during cooking and add flavour.
5. Cook Under the Peka (or in the Oven):
   • If using a traditional peka, cover the pot with the lid, and bake the lamb in a wood-fired oven or regular oven at 180°C (350°F) for about 2 to 2.5 hours.
   • If using a Dutch oven, cover the pot with a tight-fitting lid and place it in the oven at 180°C (350°F). You can also place a heavy pan or baking sheet on top to mimic the peka’s lid and trap the heat. Bake for 2 to 2.5 hours, checking occasionally to ensure the meat stays moist. Add a little more water or wine if necessary.
6. Check for Tenderness:
   • After about 2 hours, check the lamb. It should be fork-tender and easily pull apart. If not, continue cooking for another 30 minutes, checking occasionally.
7. Serve:
   • Once the lamb is done, remove it from the oven, and let it rest for a few minutes before serving.
   • Serve the lamb with the roasted potatoes and onions on the side, and drizzle with any remaining juices from the pot.
   • Garnish with lemon wedges and a drizzle of extra virgin olive oil.

Serving Suggestions:

• This dish pairs perfectly with a glass of Croatian white wine like Pošip or Grk. The rich lamb and earthy potatoes go wonderfully with the crispness of the wine.
• It’s traditionally served as a main course for family gatherings or special occasions. The lamb can be accompanied by a fresh tomato and cucumber salad or grilled vegetables.

Enjoy the authentic flavours of Dalmatia with this comforting and hearty dish!