Croatian lamb peka

Name: Croatian lamb peka
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 4 servings
Cuisine: Croatian
Ingredients: 600g Potatoes; 1 chopped Courgettes; 1 chopped Carrots; 1 chopped Green Pepper; 1 small Aubergine; 1 Large Chopped Onion; 800g Lamb Shoulder; 1 tbs Garlic Sauce; 1 tbs Tomato Puree; 80 ml Olive Oil; Sprinking Thyme; 250ml White Wine; Pinch Pepper

A traditional Croatian slow-cooked dish with lamb and vegetables, typically prepared under a bell-like dome but adapted for the oven.

Prep25 min
Cook120 min
Servings4
DifficultyMedium

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Instructions

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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