Croatian lamb peka

Croatian lamb peka

Croatian lamb peka is a traditional slow-cooked dish featuring tender lamb and rustic vegetables, all simmered in a fragrant marinade. This hearty meal brings rich Mediterranean flavors to your table, perfect for sharing with family and friends.

Beef

Prep Time

25 min

Cook Time

110 min

Servings

4

Originating from Croatia, peka is a beloved method of cooking where meat and vegetables are slow-baked under a bell-like lid, allowing the flavors to meld beautifully and the ingredients to become wonderfully tender. This particular recipe uses succulent lamb shoulder, marinated in a fragrant blend of olive oil, garlic, and sundried tomato puree, then slow-cooked with an assortment of fresh vegetables like potatoes, courgettes, aubergine, and peppers. The use of fresh herbs such as rosemary, thyme, and sage adds a wonderful aromatic dimension that elevates the dish. Traditionally, peka is cooked outdoors under a cast-iron bell, buried with hot coals, but this oven-friendly adaptation captures the essence and charm with ease, making it accessible for home cooks. The rich sauce formed by the marinade and white wine is perfect for soaking up with freshly baked bread, making this dish a comforting and communal eating experience. Serve the peka with crusty homemade bread or a simple green salad to balance the richness. It pairs beautifully with a glass of crisp white wine, highlighting the Mediterranean roots while complementing the deep flavors of the lamb and vegetables.

Ingredients

  • 600 g Potatoes
  • 1 chopped Courgettes
  • 1 chopped Carrots
  • 1 chopped Green Pepper
  • 1 small Aubergine
  • 1 large chopped Onion
  • 800 g Lamb Shoulder
  • 1 tb Garlic Sauce
  • 1 tb Tomato Puree
  • 80 ml Olive Oil
  • Sprinking Thyme
  • 250 ml White Wine
  • Pinch Pepper

Instructions

Begin by preheating your oven to 200°C fan (or 220°C conventional / 425°F / Gas mark 7). While the oven warms, prepare your lamb: if it's not pre-diced, cut your lamb shoulder or leg into generous large chunks and set aside on a red chopping board. Next, prepare the flavorful oil marinade. In a bowl, combine 80ml of good quality olive oil with the garlic puree, sundried tomato puree, a pinch of black pepper, and salt. This vibrant marinade will infuse your lamb and vegetables with a wonderful depth of flavor. Place your chopped potatoes, courgettes, carrots, green pepper, aubergine, and large chopped onion into a large, lidded casserole dish—cast iron works perfectly here for even heat distribution. Lay the diced lamb evenly over the bed of vegetables, then pour the prepared marinade and the 250ml of white wine gently over the top. Sprinkle the ensemble with thyme, rosemary, and sage, ensuring you keep the herbs mostly on top; this makes it easy to remove the woody stalks after cooking while still imparting their fragrance. Cover the casserole with its lid (if unavailable, use kitchen foil tightly to trap in the steam) and place it into the preheated oven. Allow it to cook slowly for 1 hour and 30 minutes, during which the lamb will become tender, and the vegetables fragrant. After the slow cook, remove the lid carefully. Take out any thick herb stems to avoid woody bites. Stir in 2 tablespoons of olive oil to enrich the sauce and add extra silkiness. Return the casserole to the oven, uncovered, and cook for an additional 20-30 minutes. This final stage allows the sauce to thicken slightly and the top of the meat and vegetables to caramelize for a golden finish. Once done, serve your sumptuous Croatian lamb peka straight from the dish, accompanied by fresh homemade bread to mop up the luscious juices. For an extra touch, consider sprinkling some fresh herbs on top before serving to enhance the aroma and presentation. Tips: Use fresh, quality herbs and a good olive oil to maximize flavor. Avoid removing too many herbs initially as they lend an essential aroma during cooking. Cooking times may vary slightly depending on your oven and the size of your lamb chunks, so check tenderness accordingly.

Quick Info

Prep Time
25 min
Cook Time
110 min
Total Time
135 min
Servings
4

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