Croatian Lamb Peka

We have adapted this Croatian lamb peka recipe, from traditional cooking under the bell with hot embers to being slow-cooked in the oven. We make it possible for everyone to bring the flavours of this Croatian national dish at home. Melt in the mouth diced lamb cooked together with potatoes, vegetables, garlic, herbs, oil and white wine for 2 hours. This one pot dinner recipe is Croatian food at its best; you'll love it!

📝 Ingredients

• 600 grams Potatoes (1.3lb) (waxy potatoes (we used charlotte potatoes))
• 1 Courgette (chopped chunky)
• 1 Carrot (large chopped)
• 1 Pepper (green chopped chunky )
• 1 small Aubergine (chopped chunky)
• 1 large Onion (chopped chunky)
• 850 gram Diced lamb (1.8lb) (shoulder or leg of lamb (deboned and cut into nice size chunks) or buy already diced)
• 1 tbsp Garlic Puree (or finely chopped fresh garlic )
• 1 tbsp Sundried Tomato Puree (or tomato puree )
• 80 ml Olive oil (1/3 cup) (+ extra 2 tbsp for the last step)
• Thyme, rosemary and sage (you can choose other fresh herbs you like)
• 250 ml White wine (1 cup)
• Black pepper and salt (seasoning)

👨‍🍳 Instructions

1. 1Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7If you have not bought 850 gram Diced lamb (1.8lb), cut your lamb shoulder or leg into large chunks and place to one side.
2. 2Marinade: Make oil marinade - Mix 80ml of 80 ml Olive oil (1/3 cup) in a bowl with 1 tbsp Garlic Puree, 1 tbsp Sundried Tomato Puree Black pepper and salt.
3. 3Vegetables: Add 600 grams Potatoes (1.3lb) and all the vegetables 1 Courgette, 1 Carrot, 1 Pepper, 1 small Aubergine, 1 large Onion into a large lidded casserole dish.
4. 4Lamb: Place diced lamb on top of the vegetables, pour the marinade and 250 ml White wine (1 cup) over the top.
5. 5Herbs: Add the Thyme, rosemary and sage , trying to keep the herbs on top. So you can easily remove the herb stalks once cooked.
6. 6Lid: 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
7. 7Stir: Take the lid off, remove any thick herb stems. Stir in 2 tbsp of olive oil.Cook for a further 20-30 mins.
8. 8Serve with fresh homemade bread to dip into the juices.