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Traditional Croatian Lamb Peka consisting of lamb chunks, potatoes, chopped aubergine, courgette, red onion, carrots, green peppers, thyme, rosemary and sage cooked in oil in a cast iron pan
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5 from 18 votes

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 flavours 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 Time15 mins
Active Time1 hr 45 mins
Total Time2 hrs
Course: Main Course
Cuisine: Croatian
Keyword: croatian food, croatian national dish, Croatian Peka, Croatian recipe, diced lamb, Lamb, leg lamb, One pot, Peka, traditional croatian food
Yield: 4 People
Calories: 632kcal
Author: Luke and Kay - Flawless Food

Equipment

  • Cast Iron Pan/ Lidded Casserole Dish

Materials

  • 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

Instructions

  • 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 tablespoon 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.
    Croatian Lamb Peka served in a cast iron pan

Video

Nutrition

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