Croatian lamb peka

Method20 steps

1. 1

   Step 1: Heat the oven to 200°C fan / 220°C conventional / 425°F / gas 7.

2. 2

   Step 2: Cut all the boneless lamb shoulder (850 g) into large chunks, unless it was bought already diced.

   Uses 850 g boneless lamb shoulder, cut into large chunks in step 2

3. 3

   Step 3: Put the prepared lamb chunks on a plate and hold ready while making the marinade and vegetable base.

   Uses All prepared lamb chunks

4. 4

   Step 4: Wash the potatoes (600g) and all the vegetables. Peel the carrot (1) and onion (1 Large), deseed the green pepper (1) and trim the courgette (1) and small aubergine (1 small). Cut all these vegetables into chunky pieces, cutting any large potatoes into chunks too.

   Uses 600g Potatoes · 1 chopped Courgettes · 1 chopped Carrots · 1 chopped Green Pepper · 1 small Aubergine · 1 Large Chopped Onion

5. 5

   Step 5: Mix all 80 ml initial olive oil with the measured garlic puree (1 tbsp), sundried tomato puree, pinch of black pepper and salt to taste in a bowl.

   Uses 80 ml olive oil for initial marinade · 1 tbsp garlic puree · 1 tbsp sundried tomato puree; plain tomato puree is an allowed alternative · 1 pinch black pepper for the oil marinade · Salt for the oil marinade, to taste

6. 6

   Step 6: Stir the actual marinade until its purees are dispersed evenly and hold the bowl ready for pouring.

   Uses All mixed marinade

7. 7

   Step 7: Put all the prepared potato, courgette, carrot, green pepper, aubergine and onion chunks in a large ovenproof casserole dish with enough room for the lamb.

   Uses All prepared potatoes and vegetables

8. 8

   Step 8: Spread the actual vegetables into an even layer in the casserole, leaving room for the lamb above them.

   Uses The complete arranged vegetable base

9. 9

   Step 9: Arrange all the held diced lamb over the vegetables. Pour all the prepared oil marinade and the full 250 ml white wine over the lamb and vegetables.

   Uses All prepared lamb chunks · All the arranged vegetables · All mixed marinade · 250ml White Wine

10. 10

    Step 10: Use a spoon to distribute the actual marinade over the exposed lamb and vegetables without adding any more of the initial oil.

    Uses The complete assembled casserole

11. 11

    Step 11: Wash the fresh thyme, rosemary and sage. Lay these herbs over the coated lamb, keeping their stems on top.

    Uses The complete assembled casserole · Fresh thyme stems for the casserole, as desired · Fresh rosemary stems for the casserole, as desired · Fresh sage for the casserole, as desired

12. 12

    Step 12: Arrange the actual herb stems so they remain easy to see and lift out after the covered cooking.

    Uses The complete herb-topped casserole

13. 13

    Step 13: Check the casserole rim is clear and wipe away any splashes so it can be covered snugly.

    Uses The complete assembled casserole

14. 14

    Step 14: Fit the casserole lid snugly if it has one.

    Uses The complete uncooked casserole

15. 15

    Step 15: If the dish has no lid, cover it very well with kitchen foil instead. Keep a fitted lid in place if already used.

    Uses The same casserole, already lidded if a lid is available

16. 16

    Step 16: Put the fully covered casserole in the preheated oven and cook for one hour and thirty minutes.

    Covered lamb peka bake · 90 minUses The complete covered casserole

17. 17

    Step 17: Remove the lid or foil, lift out the thick herb stems and stir the separate two tablespoons finishing olive oil through the actual cooked casserole.

    Uses The complete baked casserole · 2 separate tbsp olive oil for the uncovered finish

18. 18

    Step 18: Return the actual casserole to the oven without its lid and cook for twenty to thirty minutes more until the lamb and potatoes are tender.

    Uncovered lamb peka finish · 30 minUses The complete uncovered casserole

19. 19

    Step 19: Check the lamb and potatoes are tender and the lamb has reached at least 63°C / 145°F. Continue cooking if needed, then take out the casserole and rest for three minutes.

    Rest fully cooked lamb before serving · 3 minUses All finished lamb, vegetables and cooking juices

20. 20

    Step 20: Serve the rested lamb and vegetables with their cooking juices as four portions, with fresh crusty bread for dipping if wanted.

    Uses All finished casserole · Fresh crusty bread to dip in the juices, as desired