Croatian Peka (Peka) — Dalmatian Ember-Baked Lamb and Potatoes

• 1400 gbone-in lamb shoulder (cut into 6 large serving pieces)
• 1200 gwaxy potatoes (peeled and cut into 4 cm wedges)
• 2large onions (cut into thick wedges)
• 3carrots (cut into 5 cm pieces)
• 2red bell peppers (seeded and cut into wide strips)
• 8 clovegarlic (lightly crushed)
• 60 mlextra-virgin olive oil
• 200 mldry white wine (Dalmatian Pošip or another crisp dry white wine)
• 100 mlwater
• 14 gfine sea salt
• 1.5 tspblack pepper (freshly ground)
• 2 tspsweet paprika
• 3 sprigfresh rosemary
• 6 sprigfresh thyme
• 2 leafbay leaves
• 1lemon (cut into wedges for serving)

Instructions

1. 1

   Prepare a strong bed of hardwood embers in an outdoor hearth or grill area at least 45 minutes before cooking. If using a home oven instead, heat the oven to 220°C and place a large covered cast-iron casserole or deep roasting pan with a tight lid nearby.

2. 2

   Put the lamb in a large bowl and season it with the salt, black pepper, sweet paprika, and 30 ml of the olive oil. Rub the seasoning thoroughly over every surface of the meat so the paprika and salt cling evenly.

3. 3

   In a wide shallow peka pan or heavy roasting pan, combine the potatoes, onions, carrots, bell peppers, garlic, rosemary, thyme, and bay leaves. Drizzle with the remaining 30 ml olive oil and toss until the vegetables are lightly coated.

4. 4

   Nestle the seasoned lamb pieces among the vegetables, placing the fattier sides upward so they baste the potatoes as they cook. Pour the white wine and water around the edges of the pan rather than directly over the meat, which helps preserve the seasoning crust.

5. 5

   Cover the pan with the hot iron peka bell, then shovel glowing embers over the top and around the sides. Cook for 60 minutes, maintaining steady moderate heat by adding small amounts of embers as needed rather than creating a harsh fire.

6. 6

   Carefully lift the bell with long tongs or a heatproof hook and turn the lamb pieces over once. Stir the potatoes gently from the edges toward the center, then cover again and cook for another 45 to 60 minutes until the lamb is very tender and the potatoes are browned at the edges.

7. 7

   For the oven method, cover the pan tightly and roast at 220°C for 30 minutes, then reduce the heat to 180°C and cook for 75 minutes. Uncover for the final 15 minutes if the potatoes need more color, basting once with the pan juices.

8. 8

   Rest the peka uncovered for 10 minutes before serving so the juices settle and the potatoes absorb the fragrant cooking liquid. Serve directly from the pan with lemon wedges, spooning the winey lamb juices over each portion.