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 Time15mins
Active Time1hr45mins
Total Time2hrs
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
80mlOlive oil (⅓ cup)+ extra 2 tablespoon for the last step
Thyme, rosemary and sage you can choose other fresh herbs you like
250mlWhite wine (1 cup)
Black pepper and saltseasoning
Instructions
Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7If you have not bought diced lamb, cut your lamb shoulder or leg into large chunks and place to one side.
Make oil marinade - Mix 80ml of olive oil in a bowl with garlic puree, sundried tomato puree ,black pepper and salt.
Add potatoes and vegetables into a large lidded casserole dish.
Place diced lamb on top of the vegetables, pour the marinade and wine over the top.
Add the rosemary, thyme and sage, trying to keep the herbs on top. So you can easily remove the herb stalks once cooked.
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
Take the lid off, remove any thick herb stems. Stir in 2 tablespoon of olive oil.Cook for a further 20-30 mins.