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