Croatian·non-vegetarian·medium

Croatian lamb peka

Name: Croatian lamb peka
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: Croatian
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

Croatian lamb peka is a slow-cooked masterpiece where tender lamb shoulder mingles with hearty root vegetables and fresh summer produce under a dome of aromatic herbs. The dish delivers deep, caramelized flavors from the lamb’s slow roasting, balanced by the earthy sweetness of potatoes and carrots, the brightness of zucchini, and the subtle tang of tomato purée. Olive oil and garlic sauce enrich the dish, creating a silky, unctuous sauce that clings to every bite. Worth the time and care, this rustic yet refined meal transforms simple ingredients into a showstopping centerpiece that fills the kitchen with irresistible warmth and spice.

150 min(prep 30 + cook 120)

4 servings

650 kcal

4.7

Ingredients

Potatoes600g
Courgettes1 chopped
Carrots1 chopped
Green Pepper1 chopped
Aubergine1 small
Onion1 Large Chopped
Lamb Shoulder800g
Garlic Sauce1 tbs
Tomato Puree1 tbs
Olive Oil80 ml
ThymeSprinking
White Wine250ml
PepperPinch

Nutrition

650 kcalper serving

Protein40g31%

Carbs45g34%

Fat35g27%

Fiber6g5%

Sugar5g4%

Directions

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

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