Croatian lamb peka

# Croatian Lamb Peka: A Taste of Rustic Comfort

A Humble Dish with a Big Heart

There's something incredibly special about a recipe that feels less like a set of instructions and more like a warm invitation. This Croatian Lamb Peka is exactly that. It’s not about fancy techniques or hard-to-find ingredients; it’s about simple, honest food that’s been cooked for generations. It’s the kind of meal that fills your kitchen with the most incredible aroma, promising a feast that is as comforting to make as it is to eat. I learned a version of this from a friend, and it’s become a cherished staple in our home.

What You'll Need

• 1 kg lamb shoulder or leg, cut into large chunks
• 80ml olive oil, plus 2 extra tablespoons for later
• 2 tbsp garlic puree
• 2 tbsp sundried tomato puree
• 1 tsp freshly ground black pepper
• 1 tsp salt
• 4-5 large potatoes, chopped into chunks
• 2 red onions, roughly chopped
• 1 courgette (zucchini), thickly sliced
• 1 red pepper, chopped
• 1 small aubergine (eggplant), chopped (optional but lovely!)
• 100ml red wine (or water/stock)
• A few sprigs of fresh rosemary, thyme, and sage

Bringing It All Together

First, preheat your oven to 200°C fan (220°C conventional, 425°F, or Gas Mark 7). While it's warming up, let's make the magic marinade. In a small bowl, simply stir together the 80ml of olive oil, garlic puree, sundried tomato puree, black pepper, and salt. It will form a beautifully fragrant, rust-coloured oil.

Now, take your large lidded casserole dish or Dutch oven. Scatter all your chopped potatoes and vegetables across the bottom – this becomes your foundation. Place the chunks of lamb evenly on top of the vegetable bed. Pour the marinade and the wine all over everything, letting it trickle down into the gaps.

The Slow Cook

Lay the springs of rosemary, thyme, and sage over the top of the lamb. I like to keep them whole so they’re easy to find and remove later. Pop the lid on tightly. If you don't have a lid, don't worry – just seal the dish very well with a double layer of kitchen foil.

Place it in the hot oven and just let it be. Don't peek! Let it cook for a good hour and a half. This long, slow braise is what makes the lamb incredibly tender and lets all the flavours meld together perfectly.

The Final Touch

After the time is up, carefully remove the dish from the oven. Take off the lid – breathe in that incredible smell! Fish out the now-spent herb stalks. Give everything a gentle stir, and drizzle over those final two tablespoons of olive oil for a fresh, fruity finish. Return the dish to the oven, uncovered this time, for another 20-30 minutes. This allows the top to get a lovely little colour.

And that's it. Serve it straight from the pot at the table. The juices are liquid gold, so please, do