Dutch Oven Dalmatian Lamb

PREP TIME: 30 MINUTES
COOKING TIME: 3 HOURS
SERVINGS: 4 (see notes)

About

This lamb recipe stays true to the traditional Croatian Janjetina ispod peke, but instead of using the classic bell-shaped ‘peka’, it’s prepared in a Dutch oven. The technique remains rustic and authentic—slow-cooking the lamb and vegetables together so they baste in their own juices, creating deep, rich flavors and a tender, fall-apart texture. I’m cooking it outdoors over an open fire, but you’ll also find instructions below for an indoor oven method. Enjoy!

Ingredients

For the meat:
1 leg of lamb (see notes)
Salt and pepper to taste
1 TSP sweet paprika
1 TSP dry oregano
2-3 TBSP olive oil

For the vegetables:
4 large onions
5 garlic cloves
6-8 potatoes
5 carrots
2 red bell peppers
4-5 cherry tomatoes (optional)
2 sprigs of thyme
2 bay leaves
1 TSP ground cumin
2-3 TBSP olive oil
Salt and pepper to taste

You will also need:
1 dcl of dry white wine
2 dcl lamb stock (or water)
Fresh white bread for serving (optional, but highly recommended)

Instructions

Season the leg of lamb generously with salt, pepper, paprika, oregano, and olive oil. Let it sit while you prepare the vegetables.

Peel and chop the onions, potatoes, carrots, and bell peppers. Place them in a large bowl along with the whole peeled garlic cloves and whole cherry tomatoes. Drizzle with olive oil, then season with cumin, salt, and pepper. Add the rosemary, thyme, and bay leaves, and toss everything gently to combine.

Arrange a layer of vegetables in a large Dutch oven. Place the lamb on top, then pour the white wine and lamb stock (or water) around the sides. Cover tightly with the lid.

Outdoor cooking method:

Preheat your fire pit and build a steady bed of hot embers. Set the Dutch oven over the embers and carefully place hot coals on top of the lid. Avoid overloading it—you’re aiming for moderate, even heat to allow the meat to cook slowly and gently. Try to maintain a temperature of around 130°C to 140°C (265°F to 285°F) throughout the cooking process.

Cook for about 2.5 to 3 hours, refreshing the coals occasionally to maintain steady heat.

About halfway through, carefully lift the lid (use caution—it’s extremely hot), turn the meat and stir the vegetables gently for even cooking.

In the final 20–30 minutes of cooking, add extra hot coals to raise the temperature and help the meat and vegetables develop a deeper color and flavor.

Oven method (alternative):

Place the covered Dutch oven or baking dish in the preheated oven at 140°C (285°F) and roast for 2.5 to 3 hours. During the last 20–30 minutes of cooking, increase the heat to 200°C (390°F) and uncover the pot to allow the meat and vegetables to brown and caramelize.

Serving:

The lamb is ready when it’s fork-tender and the vegetables are golden and soft. Serve hot, ideally with fresh white bread to soak up the juices.

Notes:

I’m using locally raised young lamb, which tends to be smaller and may affect portion sizes. A leg of lamb from the butcher is typically larger and can easily serve six or more people.

You can use lamb shoulder or mixed lamb cuts instead, just be sure to keep the bones in for added flavor during cooking.

SOURCE: NINA’S FAMILY KITCHEN
POSTED ON MAY 11, 2025

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