campfire lamb peka

Prepare Croatia’s most prized dish, peka, over an open fire, in an oven, or with a charcoal grill — all in one pot.

2 pounds small yukon gold potatoes, halved if larger than 2 1/2 inches in diameter
2 large yellow onions, cut into 1 1/2-inch wedges
1 head garlic, cloves peeled
1 1/2 pounds large carrots, trimmed and cut into 3-inch pieces
1 tablespoon kosher salt, divided
1 teaspoon ground black pepper, divided
4 rosemary sprigs
6 tablespoons extra-virgin olive oil, divided, plus more for serving
6 bone-in lamb neck chops or shoulder chops (about 8 ounces each)
1 cup dry white wine
flaky sea salt, for serving

Preheat oven to 350°F. Arrange potatoes in a single layer on bottom of 12-inch 8-quart Dutch oven. Top potatoes with onions, garlic, and carrots. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Remove rosemary leaves from sprigs and scatter over vegetables. Drizzle with 3 tablespoons olive oil.
Season lamb with remaining 2 teaspoons salt and remaining 1/2 teaspoon pepper. Place lamb chops on vegetables, and drizzle with remaining 3 tablespoons oil. Cover and bake in preheated oven until starting to brown, about 1 hour.
Remove lid, and carefully flip lamb and vegetables to prevent burning. Add wine, replace lid, and return to oven. Continue cooking until vegetables are tender when pierced with a fork and lamb is tender enough to just pull away from bone, 45 minutes to 1 hour. Remove lid, and cook until lamb is browned, 10 to 15 minutes. Serve directly from pot, drizzled with additional olive oil and flaky sea salt.

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