Dinner

Croatian Lamb Peka

Name: Croatian Lamb Peka
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Cuisine: Croatian
Ingredients: 600g potatoes; 1 courgette, chopped; 1 carrot, chopped; 1 green pepper, chopped; 1 small small aubergine; 1 large large onion, chopped; 800g lamb shoulder, cut into large chunks if not diced; 1 tbs garlic sauce; 1 tbs tomato purée; 80 ml olive oil; thyme, Sprinkling; 250ml white wine; pepper, Pinch; salt, to taste; rosemary, as needed; sage, as needed; fresh homemade bread, to serve

A hearty Croatian-style lamb peka with potatoes, vegetables, herbs, wine, and a rich olive oil marinade, slowly baked in a covered casserole dish.

2 hr
750 kcal
Croatian

Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.

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Ingredients

For 4 servings

Steps

Step 1:
Preheat the oven to 200°C fan, 220°C conventional, 425°F, or gas mark 7.
Step 2:
If the lamb has not been bought diced, cut the lamb shoulder into large chunks and set aside.
Step 3:
Make the oil marinade by mixing 80 ml olive oil in a bowl with the garlic sauce, tomato purée, pepper, and salt.
Step 4:
Add the potatoes and chopped vegetables to a large lidded casserole dish.
Step 5:
Place the diced lamb on top of the vegetables, then pour over the marinade and white wine.
Step 6:
Add the rosemary, thyme, and sage, keeping the herbs on top so the herb stalks can be removed easily after cooking.
Step 7:
Put the lid on the casserole dish and cook for 1 hour 30 minutes.
1 h
Step 8:
If there is no lid, cover the dish very well with kitchen foil.
Step 9:
Remove the lid and any thick herb stems, then stir in 2 tablespoons olive oil.
Step 10:
Cook for a further 20–30 minutes.
20–30 min
Step 11:
Serve with fresh homemade bread for dipping into the juices.