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Croatian lamb peka

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  • Potatoes - 600g
  • Courgettes - 1 chopped
  • Carrots - 1 chopped
  • Green Pepper - 1 chopped
  • Aubergine - 1 small
  • Onion - 1 Large Chopped
  • Lamb Shoulder - 800g
  • Garlic Sauce - 1 tbs
  • Tomato Puree - 1 tbs
  • Olive Oil - 80 ml
  • Thyme - Sprinking
  • White Wine - 250ml
  • Pepper - Pinch


  • Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7 If 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 board Make 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 peka Add 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 pan Place 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 pan Add 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 pan Place lid on the casserole dish and cook for 1hr 30 minute If you do not have a lid cover very well with kitchen foil Cast iron dish with lid on in the oven Take 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 oven Serve with fresh homemade bread to dip into the juices.

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