Croatian lamb peka

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.

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.

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.

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.

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.

So you can easily remove the herb stalks once cooked.