Croatian lamb peka
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
📖 Instructions:
Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7If you have not bought diced lamb, cut your lamb shoulder or leg into large chunks and place to one side.Chunks of chopped lamb of a red chopping boardMake oil marinade -Mix 80ml of olive oil in a bowl with garlic puree, sundried tomato puree ,black pepper and salt.olive oil, gia sundried tomato puree and gia garlic puree and black pepper mixed together in a silver bowl to make Croatian pekaAdd potatoes and vegetables into a large lidded casserole dish.Chopped up vegetables which consist of chopped up red onion, courgette, potatoes red peppers in a cast iron panPlace diced lamb on top of the vegetables, pour the marinade and wine over the top.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 panAdd the rosemary, thyme and sage, trying to keep the herbs on top.So you can easily remove the herb stalks once cooked.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 panPlace lid on the casserole dish and cook for 1hr 30 minuteIf you do not have a lid cover very well with kitchen foilCast iron dish with lid on in the ovenTake the lid off, remove any thick herb stems. Stir in 2 tbsp of olive oil.Cook for a further 20-30 mins.Cooked Croatian Lamb Peka in a cast iron pan in the ovenServe with fresh homemade bread to dip into the juices.
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