Croatian lamb peka
BeefCroatian
Ingredients
- potatoes
- courgettes
- carrots
- green pepper
- aubergine
- onion
- lamb shoulder
- garlic sauce
- tomato puree
- olive oil
- thyme
- white wine
- pepper
Steps
- 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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