Croatian peka — lamb and vegetables slow-roasted under a lid in a garlicky sundried tomato and wine marinade until meltingly tender. Serve with bread to soak up the juices.
- 600g Potatoes
- 1 chopped Courgettes
- 1 chopped Carrots
- 1 chopped Green Pepper
- 1 small Aubergine
- 1 Large Chopped Onion
- 800g Lamb Shoulder
- 1 tbs Garlic Sauce
- 1 tbs Tomato Puree
- 80 ml Olive Oil
- Sprinking Thyme
- 250ml White Wine
- Pinch Pepper
Video
Preparation
- Preheat the oven to 200°C fan / 220°C / 425°F / Gas 7.
- If not using pre-diced lamb, cut the lamb shoulder into large chunks and set aside.
- Make the marinade by mixing the 80ml olive oil with the garlic purée, sundried tomato purée, black pepper and salt.
- Put the potatoes and vegetables into a large lidded casserole dish.
- Place the diced lamb on top of the vegetables and pour over the marinade and wine.
- Add the rosemary, thyme and sage, keeping the herbs on top so you can easily remove the stalks later.
- Put the lid on (or cover very well with foil) and cook for 1 hour 30 minutes.
- Take off the lid, remove any thick herb stems, stir in 2 tbsp olive oil, and cook for a further 20–30 minutes.
- Serve with fresh bread to dip into the juices.
