Croatian lamb peka

Beef · Croatian classic.

Ingredients

• 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

Method

1. Preheat the oven — Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7
2. Continue cooking — If you have not bought diced lamb, cut your lamb shoulder or leg into large chunks and place to one side.
3. Prep and chop — Chunks of chopped lamb of a red chopping board
4. Mix together — Make oil marinade - Mix 80ml of olive oil in a bowl with garlic puree, sundried tomato puree ,black pepper and salt.
5. Mix together — olive oil, gia sundried tomato puree and gia garlic puree and black pepper mixed together in a silver bowl to make Croatian peka
6. Add ingredients — Add potatoes and vegetables into a large lidded casserole dish.
7. Prep and chop — Chopped up vegetables which consist of chopped up red onion, courgette, potatoes red peppers in a cast iron pan
8. Continue cooking — Place diced lamb on top of the vegetables, pour the marinade and wine over the top.
9. Prep and chop — 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
10. Add ingredients — Add the rosemary, thyme and sage, trying to keep the herbs on top.
11. Continue cooking — So you can easily remove the herb stalks once cooked.
12. Prep and chop — 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

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