We asked Daniel from DT Croatia about his favourite dish from Croatis, and this Croatian Lamb Peka dish took the crown. 

The Croatian Lamb Peka  is a double treat: it's both the name of a domed, bell-shaped cast iron cooking vessel and the delicious meal you make in it. This ancient cooking method involves setting the pan over glowing coal embers and piling more embers on top of the lid. This creates a cozy oven-like environment inside, where meats, seafood, and vegetables are slow-roasted to perfection. To make your life easier for cooking this dish we have given a few other cooking methods to cook thius dish. 

Let’s get set the mood to cook this Croatian Lamb Peka and
Set your speaks to play Daniel's favourite song  from Croatia - tko sam ja da ti sudim

Let's get this party started and get cooking!

Ingredients for Croatian Lamb Peka:

• 2 pounds small  potatoes, halved if they’re bigger than golf balls (we're going big on the potato goodness)
• 2 large yellow onions, cut into chunky 1 1/2-inch wedges (for that sweet, caramelized goodness)
• 1 head of garlic, cloves peeled (because garlic makes everything better)
• 700gr large carrots, trimmed and cut into 3-inch pieces (adding a splash of color and sweetness)
• 1 tablespoon kosher salt, divided (the trusty seasoning)
•  1 teaspoon ground black pepper, divided (for that perfect kick)
• 4 rosemary sprigs (fancy and fragrant)
• 6 tablespoons extra-virgin olive oil, divided, plus a bit extra for serving (the liquid gold)
•  6 bone-in lamb neck or shoulder chops (about 8 ounces each) (the star of the show)
• 1 cup dry white wine (and maybe a sip for the chef!)
•  Flaky sea salt, for serving (to make it look gourmet)

How to Prepare This Croatian Lamb Peka:

For the Charcoal Grill:

1. Fire up the grill: Light up 2 chimney starters half-full of briquettes. When they’re ashy and ready, spread one starter’s worth on the bottom of your charcoal grill. Put the bottom grate on top.
2. Prepare your pot: While the coals heat up, do the same layering trick in your Dutch oven as above: potatoes, onions, garlic, carrots, salt, pepper, rosemary, olive oil.
3. Season the lamb: Rub those chops with the remaining salt and pepper, place them on top, and drizzle the rest of the oil.
4. Grill magic: Cover the pot, place it on the grill, and sprinkle a thin layer of the remaining charcoal over the lid. Cook for about an hour until things start browning.
5. More fire: Light another half-full chimney starter. Scrape the charcoal off the lid, flip the lamb and veggies, pour in the wine, cover, and sprinkle the new charcoal over the lid.
6. Cook: Keep it going until everything is tender, 30-45 minutes. Serve directly from the pot with more olive oil and flaky sea salt. Enjoy the smoky goodness!

For the Open Fire:

1. Build a campfire: About an hour before you cook, get a hardwood campfire roaring and let it burn down to glowing embers.
2. Pot prep: Same layering game as above with your Dutch oven: potatoes, onions, garlic, carrots, salt, pepper, rosemary, olive oil.
3. Season the lamb: Rub-a-dub-dub those chops with the remaining salt and pepper, place on top, and drizzle the rest of the oil.
4. Cook: When the embers are ready, spread a thin layer, set the pot on top, and cover the lid with more embers. Cook for an hour.
5. Tend the fire: Keep an eye on the embers and add more as needed. After an hour, remove the embers and lid, flip the lamb, add wine, and check for even cooking. Cover, add more embers, and cook until tender, 30-45 minutes.
6. Serve: Brush off the embers, carefully remove the pot, and serve straight from it with more olive oil and flaky sea salt. Rustic perfection!

There you have it, folks! Roasted Croatian Lamb Peka that is as fun to cook as it is to eat. Grab your forks, embrace the flavours, and let the food festivities begin!

Why not visit Croatia and try this dish there? Contact DT Croatia to plan your next delicious adventure!

Our DMCs can assist with accommodation, (gala) dinners, meeting rooms, transport, team building and other options you need for your event