Croatian · Beef
Croatian lamb peka
A traditional Croatian one-pot meal featuring tender lamb and vegetables slow-cooked in wine with aromatic herbs until perfectly tender. This rustic dish captures the essence of Dalmatian cuisine with simple ingredients transformed through patient cooking under a lid or bell.
The Method
Instructions
First things first, let's get your oven warmed up and ready to go. Set it to 200°C fan , or if you're using a regular oven, 220°C , which is about 425°F , or Gas Mark 7 . This nice hot temperature will help everything cook evenly and get that beautiful, tender finish we're aiming for.
Now, if you didn't buy your lamb already diced, grab your lamb shoulder or leg and carefully cut it into large, hearty chunks. You want pieces that will hold up well during the slow cooking, so aim for something substantial but not too big that they won't cook through properly. Once chopped, set your lamb aside for a moment,you'll come back to it in just a bit.
Next up, let's make that lovely oil marinade that will really infuse the lamb and vegetables with incredible flavour. In a bowl, pour in about 80ml of olive oil . To this, add your garlic puree and sundried tomato puree,these bring such a fabulous depth and richness, trust me. Season it with a good pinch of black pepper and a little salt to taste. Give everything a good stir so all those vibrant ingredients come together in a beautiful, fragrant mix.
Now, take your potatoes and all those fresh vegetables,think chopped red onion, courgette, aubergine, and red peppers,and toss them into a large, lidded casserole dish. A cast iron pan or Dutch oven works perfectly here because it keeps the heat consistent and locks in all those wonderful juices.
Place the diced lamb right on top of your colourful bed of vegetables. Then, gently pour the sun drenched tomato and garlic oil marinade over the lamb, making sure it gets nicely coated. Follow this up with a good splash of white wine,this will add a bit of acidity and help tenderize the meat as it cooks, making everything melt in your mouth delicious.
Now for the herbs: take sprigs of rosemary, thyme, and sage, and tuck them on top of the lamb and veggies. Try to keep the herb stems whole and resting on the surface so you can easily fish them out later when the cooking is done. Their aromatic oils will infuse the dish beautifully during the slow roast.
Pop the lid on your casserole dish to trap all that lovely steam inside. If your dish doesn't have a lid, no worries,just cover it tightly with kitchen foil to keep the moisture locked in. Place it in the oven and let it cook gently for about 1 hour and 30 minutes . This slow cooking time is key to tenderising the lamb and allowing the vegetables to soak up all those rich flavours.
After the first cooking phase, carefully remove the lid or foil. Take a moment to fish out any thick herb stems; they've done their job and won't be so nice to bite into. Give everything a good stir and drizzle in an extra 2 tablespoons of olive oil ,this will add a lovely gloss and boost the flavour even more.
Return the dish to the oven, uncovered this time, and let it cook for another 20 to 30 minutes . This will help thicken the juices and give everything a beautiful golden finish, making the lamb irresistibly tender and the veggies perfectly soft.
When it's all done, take your Croatian lamb peka out of the oven and let it rest just for a few minutes. Serve it up with some fresh, homemade bread,there's nothing better than tearing off a piece and dipping it into those rich, herby, garlicky juices. It's a meal that feels like a warm hug on a plate, perfect for sharing with friends or family.
Now, if you didn't buy your lamb already diced, grab your lamb shoulder or leg and carefully cut it into large, hearty chunks. You want pieces that will hold up well during the slow cooking, so aim for something substantial but not too big that they won't cook through properly. Once chopped, set your lamb aside for a moment,you'll come back to it in just a bit.
Next up, let's make that lovely oil marinade that will really infuse the lamb and vegetables with incredible flavour. In a bowl, pour in about 80ml of olive oil . To this, add your garlic puree and sundried tomato puree,these bring such a fabulous depth and richness, trust me. Season it with a good pinch of black pepper and a little salt to taste. Give everything a good stir so all those vibrant ingredients come together in a beautiful, fragrant mix.
Now, take your potatoes and all those fresh vegetables,think chopped red onion, courgette, aubergine, and red peppers,and toss them into a large, lidded casserole dish. A cast iron pan or Dutch oven works perfectly here because it keeps the heat consistent and locks in all those wonderful juices.
Place the diced lamb right on top of your colourful bed of vegetables. Then, gently pour the sun drenched tomato and garlic oil marinade over the lamb, making sure it gets nicely coated. Follow this up with a good splash of white wine,this will add a bit of acidity and help tenderize the meat as it cooks, making everything melt in your mouth delicious.
Now for the herbs: take sprigs of rosemary, thyme, and sage, and tuck them on top of the lamb and veggies. Try to keep the herb stems whole and resting on the surface so you can easily fish them out later when the cooking is done. Their aromatic oils will infuse the dish beautifully during the slow roast.
Pop the lid on your casserole dish to trap all that lovely steam inside. If your dish doesn't have a lid, no worries,just cover it tightly with kitchen foil to keep the moisture locked in. Place it in the oven and let it cook gently for about 1 hour and 30 minutes . This slow cooking time is key to tenderising the lamb and allowing the vegetables to soak up all those rich flavours.
After the first cooking phase, carefully remove the lid or foil. Take a moment to fish out any thick herb stems; they've done their job and won't be so nice to bite into. Give everything a good stir and drizzle in an extra 2 tablespoons of olive oil ,this will add a lovely gloss and boost the flavour even more.
Return the dish to the oven, uncovered this time, and let it cook for another 20 to 30 minutes . This will help thicken the juices and give everything a beautiful golden finish, making the lamb irresistibly tender and the veggies perfectly soft.
When it's all done, take your Croatian lamb peka out of the oven and let it rest just for a few minutes. Serve it up with some fresh, homemade bread,there's nothing better than tearing off a piece and dipping it into those rich, herby, garlicky juices. It's a meal that feels like a warm hug on a plate, perfect for sharing with friends or family.
Pairs Well With
