Croatian lamb peka
~1 h 45 min (estimated)
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Ingredients
- 600g (1 ¼ lb) Potatoes
- 1 chopped Courgettes
- 1 chopped Carrots
- 1 chopped Green Pepper
- 1 small Aubergine
- 1 Large Chopped Onion
- 800g (1 ¾ lb) grass-fed Lamb Shoulder
- 1 tbs Garlic Sauce
- 1 tbs Tomato Puree
- 80 ml (¼ cups) Olive Oil
- Sprinking Thyme
- 250ml (1 cup) White Wine
- Pinch Pepper
Instructions
- Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7
- If you have not bought diced lamb, cut your lamb shoulder or leg into large chunks and place to one side.
- Chunks of chopped lamb of a red chopping board
- Make oil marinade -
- Mix 80ml of olive oil in a bowl with garlic puree, sundried tomato puree ,black pepper and salt.
- olive oil, gia sundried tomato puree and gia garlic puree and black pepper mixed together in a silver bowl to make Croatian peka
- Add potatoes and vegetables into a large lidded casserole dish.
- Chopped up vegetables which consist of chopped up red onion, courgette, potatoes red peppers in a cast iron pan
- Place diced lamb on top of the vegetables, pour the marinade and wine over the top.
- Chunks of lamb covered in in a sundried tomato oil sauce which is on top of chopped red onion, aubergine, courgette and potatoes in a cast iron pan
- Add the rosemary, thyme and sage, trying to keep the herbs on top.
- So you can easily remove the herb stalks once cooked.
- Chunks of lamb coated in a sundried tomato oil sauce and covered with thyme, rosemary and sage which is on top of chopped red onion, aubergine, courgette and potatoes in a cast iron pan
- Place lid on the casserole dish and cook for 1hr 30 minute
- If you do not have a lid cover very well with kitchen foil
- Cast iron dish with lid on in the oven
- Take the lid off, remove any thick herb stems. Stir in 2 tbsp of olive oil.
- Cook for a further 20-30 mins.
- Cooked Croatian Lamb Peka in a cast iron pan in the oven
- Serve with fresh homemade bread to dip into the juices.
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