Croatian lamb peka

About This Recipe

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   So you can easily remove the herb stalks once cooked.

7. 7

   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.

8. 8

   Stir in 2 tbsp of olive oil.

9. 9

   Cook for a further 20-30 mins.

10. 10

    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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