Croatian Lamb Peka

Ingredients

• 800 glamb shoulder (diced)
• 600 gpotatoes, peeled and chunked
• 1zucchini (courgette), chopped
• 1carrots, chopped
• 1green pepper, chopped; either works
• 1 smalleggplant (aubergine), chopped
• 1 largeonion, chopped
• 1 tbspgarlic purée
• 1 tbspsundried tomato purée
• 80 mlolive oil, plus 2 tbsp extra to stir through at the end
• 250 mlwhite wine
• fresh thyme, a sprinkling
• fresh rosemary
• fresh sage
• black pepper

Method

1. 1

   Preheat the oven to 200°C fan / 220°C / 425°F. If the lamb is not already diced, cut it into large chunks.

2. 2

   Make the marinade: whisk together the 80ml olive oil, garlic purée, sundried tomato purée and black pepper in a bowl.

3. 3

   Add all the prepared vegetables (potatoes, zucchini, carrots, pepper, eggplant and onion) to a large lidded casserole dish.

4. 4

   Place the diced lamb on top of the vegetables. Pour the marinade and white wine evenly over everything.

5. 5

   Lay the rosemary, thyme and sage over the lamb, keeping the herb stalks on the surface so they can be easily lifted out after cooking.

6. 6

   Cover tightly with the lid (or seal well with foil) and bake for 1 hour 30 minutes.

7. 7

   Remove the lid, discard any thick herb stems, and stir in the extra 2 tbsp olive oil. Return to the oven uncovered for 20–30 minutes until lightly browned.

8. 8

   Serve straight from the dish with crusty bread to soak up the juices.