dinner · dairy-free · gluten-free
Peka
Croatian lamb (or veal/octopus) and potatoes slow-roasted under an iron bell with embers.
- Time
- 180min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Toss everything with oil, wine and seasoning.
-
2
Place in a Dutch oven (or under a peka bell).
-
3
Cover and roast at 180°C (350°F) for 2 hours.
-
4
Uncover, raise to 220°C (425°F) and roast 20 minutes to brown.
-
5
Rest at least 3 minutes (the lamb should be fork-tender, well past 63°C (145°F)) and serve.
