Croatian lamb peka
Tender slow-roasted Croatian lamb peka: lamb shoulder and rustic vegetables braised in a garlicky sundried-tomato olive oil and wine, finished with aromatic herbs—perfect with crusty bread.
Servings
4
Difficulty
Easy
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Ingredients
main
- 600 g potatoes
- 1 pcs courgette (zucchini)
- 1 pcs carrots
- 1 pcs green pepper
- 1 pcs aubergine (eggplant)
- 1 pcs onion
- 800 g lamb shoulder
- 1 tbsp garlic puree (or sauce)
- 1 tbsp sundried tomato puree (tomato puree)
- 80 ml olive oil
- tsp thyme
- 250 ml white wine
- tsp black pepper
Directions
- Preheat oven to 200°C fan (220°C conventional).
- Cut lamb shoulder into large chunks if not pre-diced and set aside.
- In a bowl mix 80 ml olive oil with garlic puree, sundried tomato puree, black pepper and salt to make the marinade.
- Add potatoes and chopped vegetables (courgette, carrots, green pepper, aubergine, onion) into a large lidded casserole dish.
- Place lamb chunks on top of the vegetables and pour the marinade and 250 ml white wine over everything.
- Add herbs (thyme, rosemary, sage) placing them on top so stalks can be removed after cooking.
- Cover the casserole with its lid (or tightly with foil if no lid) and cook in the oven for 1 hour 30 minutes.
- Remove the lid, discard any thick herb stalks, stir in 2 tbsp (30 ml) olive oil and cook uncovered for a further 20–30 minutes until browned and tender.
- Serve hot with fresh bread to dip into the juices.