Janjetina Ispod Peke (Dalmatian Lamb and Potatoes Under the Bell)
Local name: Janjetina ispod peke
In short: Lamb shoulder, potatoes and carrots slow-roasted with garlic, rosemary and olive oil under a tight lid, in the style of Dalmatian peka. It takes about 2 h 55 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 30 min
- Resting
- 2 h
- Total
- 2 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 690 kcal
Peka is a Dalmatian way of cooking, and janjetina ispod peke, lamb under the bell, is its best-known dish. Meat and vegetables are covered with a bell-shaped lid and hot embers, so they roast and steam together in olive oil and their own juices. At home a heavy lidded pot in the oven gives a very similar result: tender lamb, soft potatoes and a fragrance of rosemary and garlic.
Instructions
- Rub the lamb with the garlic slivers, rosemary, 1 tsp of the salt, the pepper and 2 tbsp of the oil. Cover and leave for 2 hours at room temperature, or overnight in the fridge.
- Heat the oven to 200°C (400°F). In a heavy ovenproof pot or deep roasting pan, pile the potatoes, carrots and onions with the bay leaves and the remaining 1/2 tsp salt. Drizzle with 3 tbsp of oil and pour in the wine.
- Nestle the lamb on top and cover tightly with a lid or a double layer of foil. Bake for 2 hours, until the meat is tender and the potatoes are soft.
- Uncover, turn the potatoes and lamb, and brush with the remaining oil. Raise the heat to 220°C (425°F) and roast for 25 to 30 minutes, until browned and the meat pulls easily from the bone, at least 90°C (195°F).
- Rest, covered with foil, for 10 minutes and serve straight from the pot.
Tips
- No peka? A heavy lidded Dutch oven, or a roasting pan sealed with a double layer of foil, gives the same slow roast and steam. Lamb shoulder suits it best, because its fat bastes the potatoes.
- Veal or goat are traditional alternatives and cook in a similar time. Chicken thighs need only about 1 hour.
Questions and answers
What is a peka?
A peka, also called a sač, is a bell-shaped iron or clay lid set over food in a hearth or outdoor fire, with hot embers piled on top, so the food roasts and steams at once. A lidded Dutch oven does the same job in a home oven.
How do I know the lamb is done?
The meat should pull easily from the bone, and a thermometer in the thickest part should read at least 90°C (195°F) for tender, falling-apart shoulder.
Can I prepare it ahead?
Marinate the lamb up to a day ahead. Leftovers reheat well, covered, at 160°C (325°F) for about 25 minutes.
How long does it take to make Janjetina Ispod Peke (Dalmatian Lamb and Potatoes Under the Bell)?
About 2 h 55 min in total: 25 min of preparation and 2 h 30 min of cooking.
How many calories are in Janjetina Ispod Peke (Dalmatian Lamb and Potatoes Under the Bell)?
About 690 kcal per serving, with 37 g of protein, 43 g of carbohydrates and 40 g of fat. These values are estimates.
Nutrition per serving
| Calories | 690 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 43 g |
| Fat | 40 g |
| Fiber | 6 g |
| Sugar | 7 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
