Sunday Roast Lamb & Potatoes - Peka
English Sunday roast lamb shoulder slow-cooked Croatian peka-style under a heavy lid with potatoes, onion, garlic, and rosemary, finished with pan jus and a sharp English mint sauce on the side.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut lamb into 4cm chunks. Season with salt and pepper. Peel and cut potato into 3cm cubes. Slice onions into thick wedges. Smash garlic cloves with the flat of a knife. Pick rosemary and thyme leaves and roughly chop. Pick mint leaves and finely chop. Preheat oven to 400F.
Sear
Heat 2 tbsp olive oil in a heavy oven-safe lidded pan over high heat 2 minutes. Add lamb in a single layer and sear 5 minutes turning once, until both sides are deep mahogany. Lift lamb to a plate.
Build 1
Reduce heat to medium. Add onion wedges to the same pan and cook 4 minutes until edges char. Stir in smashed garlic, half the rosemary, and half the thyme 60 seconds until fragrant.
Build 2
Toss potato cubes with 2 tbsp olive oil, salt, and remaining rosemary in a bowl. Add potatoes to the pan in a single layer alongside the onion. Pour in white wine and chicken stock. Tuck lamb back in among the potatoes.
Roast
Cover with a heavy lid or double layer of foil and slide into the oven on the middle rack. Roast 40 minutes until lamb is fork-tender and potatoes hold their shape under a glossy jus.
Build 3
While the lamb roasts, dissolve sugar in 4 tbsp boiling water in a small bowl. Stir in vinegar and a pinch of salt. Add chopped mint and rest 10 minutes until the sauce turns army green and tastes sharp and sweet.
Plate
Lift the lid off the pan and let the pan jus reduce on the stovetop over medium heat 3 minutes until glossy. Tip lamb, potatoes, and onions into shallow bowls, drizzle with pan jus, scatter remaining thyme over the top, and spoon mint sauce alongside for the table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.