Lamb and vegetable peka

Name: Lamb and vegetable peka
Cook time: 2 h 30 min
Yield: 6-8
Cuisine: European
Ingredients: 1kg waxy potatoes, peeled and cut into 2cm-thick slices; 2 onions, quartered; 8 garlic cloves, peeled; 2 tomatoes, cut into wedges; 1 green capsicum, cut into wedges; 3 carrots, peeled and halved; 3 rosemary sprigs; 2kg lamb shoulder, bone-in; ¼ cup olive oil; 1 cup white wine; 1 tsp vegetable stock powder (check gluten-free if required); 1 tsp salt

Adam Liaw

May 10, 2021

Time:2 hours +Serves:6-8

This traditional Croatian style of cooking – a selection of vegetables roasted with meat under a metal dome with coals piled on top of it – is absurdly easy. A heavy casserole dish in the oven is a perfect substitute.

Ingredients

1kg waxy potatoes, peeled and cut into 2cm-thick slices
2 onions, quartered
8 garlic cloves, peeled
2 tomatoes, cut into wedges
1 green capsicum, cut into wedges
3 carrots, peeled and halved
3 rosemary sprigs
2kg lamb shoulder, bone-in
¼ cup olive oil
1 cup white wine
1 tsp vegetable stock powder (check gluten-free if required)
1 tsp salt

Method

1. Heat your oven to 160C fan-forced (180C conventional). Place the potato, onion, garlic, tomato, capsicum and carrot in a large casserole dish, lay the rosemary on top and add the lamb on top of the rosemary. Mix the oil, white wine, stock powder and salt together and pour over the lamb and vegetables. Cover with a lid and cook for 3½ hours.
2. Serve the lamb with the vegetables.
Also try: Adam Liaw's parsnip and onion soup
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.
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