Dinner
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.
$8
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
920Calories
56gProtein
48gFat
62gCarbs
8gSugar
6gFiber
980mgSodium
180mgChol
0gSat Fat
Goes well with
Apple & Herb Spritzer
local
Croatian Red Wine - Plavac Mali
international
dairy-free
nut-free
gluten-free
high-protein
fusion-kitchen
Instructions
1
Prep
Cut lamb into 4cm chunks. Season with salt and pepper. Peel and cut potato into 3cm cubes. Slice onion 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.
2
Sear
Heat 1 tbsp olive oil in a heavy oven-safe lidded pan over high heat 2 minutes. Add lamb in a single layer and sear 4 minutes turning once, until both sides are deep mahogany. Lift lamb to a plate.
3
Build 1
Reduce heat to medium. Add onion wedges to the same pan and cook 3 minutes until edges char. Stir in smashed garlic, half the rosemary, and half the thyme 60 seconds until fragrant.
4
Build 2
Toss potato cubes with 1 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.
5
Roast
Cover with a heavy lid or double layer of foil and slide into the oven on the middle rack. Roast 35 minutes until lamb is fork-tender and potatoes hold their shape under a glossy jus.
6
Build 3
While the lamb roasts, dissolve sugar in 2 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.
7
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 a shallow bowl, drizzle with pan jus, scatter remaining thyme over the top, and spoon mint sauce alongside for the table.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g16 oz boneless lamb shoulder
- 1 tsp1 tsp kosher salt
- 1/2 tsp1/2 tsp ground black pepper
- 600g21 oz russet potato
- 22 small yellow onion
- 88 garlic cloves
- 4 sprigs4 sprigs fresh rosemary
- 4 sprigs4 sprigs fresh thyme
- 4 tbsp4 tbsp olive oil
- 240ml1/2 cup dry white wine
- 300ml2/3 cup chicken stock
- 22 dried bay leaf
- 20g1/3 cup fresh mint
- 4 tbsp4 tbsp white wine vinegar
- 2 tbsp2 tbsp granulated sugar
- 4 tbsp4 tbsp boiling water
