Croatian lamb peka

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenTurn the oven on to 200°C fan / 220°C / 425°F / Gas mark 7.
2. 2If you have not bought diced lamb, cut your lamb shoulder or leg into large chunks and put the to one side.
3. 3Chunks of chopped lamb of a red chopping board.
4. 4Make oil marinade -.
5. 5Mix 80ml of olive oil in a bowl with garlic puree, sundried tomato puree,black pepper and salt.
6. 6Olive oil, gia sundried tomato puree and gia garlic puree and black pepper mixed together in a silver bowl to make Croatian peka.
7. 7Add potatoes and vegetables into a large lidded casserole dish.
8. 8Chopped up vegetables which consist of chopped up red onion, courgette, potatoes red peppers in a cast iron pan.
9. 9Place the diced lamb on top of the vegetables, pour the marinade and wine over the top.
10. 10Chunks 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.
11. 11Add the rosemary, thyme and sage, trying to keep the herbs on top.
12. 12So you can easily remove the herb stalks once cooked.
13. 13Chunks 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.
14. 14Place the lid on the casserole dish and cook for 1hr 30 minute.
15. 15If you do not have a lid cover very well with kitchen foil.
16. 16Cast iron dish with lid on in the oven.
17. 17Take the lid off, remove any thick herb stems. Fold in 2 tbsp of olive oil.
18. 18Let it cook for a further 20-30 mins.
19. 19Cooked Croatian Lamb Peka in a cast iron pan in the oven.
20. 20ServeServe with fresh homemade bread to dip into the juices.