ChefBookDinner · Croatian
Croatian lamb peka
A traditional Croatian slow-cooked dish with lamb and vegetables, typically prepared under a bell-like dome but adapted for the oven.
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- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Serves
- 4
- Level
- Medium
Method
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Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7.
Cut your lamb shoulder or leg into large chunks and place to one side.
Make oil marinade by mixing 80ml of olive oil in a bowl with garlic sauce (or puree), tomato puree, black pepper, and salt.
Add the chopped potatoes and vegetables into a large lidded casserole dish.
Place diced lamb on top of the vegetables, then pour the prepared marinade and white wine over the top.
Add fresh herbs like rosemary, thyme, and sage, keeping them on top so the stalks can be easily removed later.
Place the lid on the casserole dish (or cover tightly with foil) and cook in the oven for 1 hour and 30 minutes.
Take the lid off, remove any thick herb stems, and stir in an additional 2 tbsp of olive oil.
Cook for a further 20-30 minutes uncovered.
Serve with fresh homemade bread to dip into the cooking juices.
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