Croatian lamb peka

Instructions

1- 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.

2- 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.

3- 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.

4- 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.

5- 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.

6- So you can easily remove the herb stalks once cooked.

7- 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.

8- Stir in 2 tbsp of olive oil.

9- Cook for a further 20-30 mins.

10- Cooked Croatian Lamb Peka in a cast iron pan in the oven Serve with fresh homemade bread to dip into the juices.