Rustic Istrian Peka-Style Lamb with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-cooked lamb shoulder with carrots, potatoes, and onions under a traditional bell-shaped lid, infused with garlic and rosemary for a hearty Istrian meal. This Mediterranean-inspired lamb recipe, ready in about 215 minutes, pairs lamb shoulder, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 195 min Serves 6 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (160°C). In a large roasting pan, toss 2 lbs bone-in lamb shoulder chunks with 4 tbsp olive oil, 2 tsp sea salt, and 1 tsp freshly ground black pepper until evenly coated.
  2. Step 2: Add 3 peeled and 2-inch chopped carrots, 4 peeled and quartered potatoes, 2 quartered yellow onions, 5 sliced garlic cloves, and 3 fresh rosemary sprigs to the pan. Mix gently to combine around the lamb.
  3. Step 3: Pour in 1 cup of water to the pan to create steam during cooking. Cover tightly with a large oven-safe lid or heavy-duty foil to mimic the traditional peka bell.
  4. Step 4: Place the pan in the oven and cook for 3 hours, basting the lamb and vegetables every hour with the pan juices until the meat is very tender and vegetables are soft.
  5. Step 5: Remove the cover and increase oven temperature to 400°F (200°C). Roast uncovered for 15 minutes to brown the meat and vegetables, creating a rustic crust.
  6. Step 6: Let rest for 10 minutes before serving with pan juices spooned over the top.

Frequently asked questions

How long does Rustic Istrian Peka-Style Lamb with Root Vegetables take to make?

Total time is about 215 minutes (20 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rustic Istrian Peka-Style Lamb with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.

Can I substitute ingredients in Rustic Istrian Peka-Style Lamb with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rustic Istrian Peka-Style Lamb with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rustic Istrian Peka-Style Lamb with Root Vegetables?

Mediterranean lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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