Croatian Lamb Peka

We have adapted this Croatian lamb peka recipe,

from traditional cooking under the bell with hot
embers to being slow-cooked in the oven.

We make it possible for everyone to bring the flavors

of this Croatian national dish at home.

Melt in the mouth diced lamb cooked together with

potatoes, vegetables, garlic, herbs, oil and white
wine for 2 hours. This one pot dinner recipe is
Croatian food at its best; you'll love it!

PREP TIME 15minutes mins COOK TIME 1hour 45minutes mins TOTAL TIME 2hours

COURSE Main Course CUISINE Croatian SERVINGS 4

People

CALORIES EQUIPMENT

632 kcal

INGREDIENTS

600 grams Potatoes (1.3lb) waxy potatoes (we used charlotte potatoes)
1 Courgette chopped chunky
1 Carrot large chopped
1 Pepper green chopped chunky
1 small Aubergine chopped chunky
1 large Onion chopped chunky
850 gram Diced lamb (1.8lb) shoulder or leg of lamb (deboned and cut into nice size chunks) or buy
already diced
1 tablespoon Gia Garlic Puree or finely chopped fresh garlic
1 tablespoon Gia Sundried Tomato Puree or tomato puree
80 ml Olive oil (⅓ cup) + extra 2 tablespoon for the last step
Thyme, rosemary and sage you can choose other fresh herbs you like
250 ml White wine (1 cup)
Black pepper and salt seasoning
NSTRUCTIONS

1-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

2.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

3.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

4.Place diced lamb on top of the vegetables, pour

the marinade and wine over the top
5.Add the rosemary, thyme and sage, trying to keep
the herbs on top.
So you can easily remove the herb stalks once
cooked.

6.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

7.Take the lid off, remove any thick herb stems.

Stir in 2 tablespoon of olive oil.
Cook for a further 20-30 mins.
8.Serve with fresh homemade bread to dip into the
juices

NUTRITION
Calories: 632kcal Carbohydrates: 41g Protein: 32gFat: 33g Saturated Fat: 6g
Cholesterol: 86mg Sodium: 213mg Potassium: 1630mg Fiber: 8g Sugar: 11g
Vitamin A: 2796IU Vitamin C: 30mg Calcium: 76mgIron: 5mg