Croatian Lamb Peka
A hearty Croatian oven-baked lamb dish with potatoes and vegetables, marinated in olive oil, garlic, sun-dried tomato, and herbs, slowly cooked until tender.
Pasos
- 1
Preheat oven to 200°C 200 °C · 392 °F · Gas 6 · Fuego medio fan / 220°C 220 °C · 428 °F · Gas 7 · Fuego alto / 425°F 218 °C · 425 °F · Gas 7 · Fuego alto / Gas mark 7.
- 2
If the lamb is not diced, cut your lamb shoulder or leg into large chunks and place to one side.
- 3
Make oil marinade - mix olive oil with garlic puree, sun-dried tomato puree, black pepper and salt.
- 4
Place potatoes and vegetables into a large lidded casserole dish.
- 5
Place diced lamb on top of the vegetables, pour the marinade and wine over the top.
- 6
Add the rosemary, thyme and sage, keeping the herbs on top for easy removal later.
- 7
Place lid on the casserole dish and cook for 1 hr 30 min. If you do not have a lid, cover very well with kitchen foil.
- 8
Take the lid off, remove any thick herb stems. Stir in 2 tablespoons of olive oil.
- 9
Cook for a further 20–30 minutes.
- 10
Serve with fresh homemade bread to dip into the juices.
