Croatian lamb peka

Category : Beef

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Croatian lamb peka

Recipes :

600g Potatoes

1 chopped Courgettes

1 chopped Carrots

1 chopped Green Pepper

1 small Aubergine

1 Large Chopped Onion

1 Large Chopped Lamb Shoulder

800g Lamb Shoulder

1 tbs Tomato Puree

80 ml Olive Oil

Sprinking Thyme

250ml 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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