Croatian lamb peka

What you need

Ingredients

Measured for 8 servings.

• 600 gPotatoes
• 100 gCourgettes
• 80 gCarrots
• 1 pcs (approx. 119 g)Green Pepper
• 1 pcs (approx. 230 g)Aubergine
• 120 gOnion
• 800 gLamb Shoulder
• 15 mlGarlic Sauce
• 15 gTomato Puree
• 80 mlOlive Oil
• 20 gThyme
• 250 mlwhite wine

Make it

Method

1. 01

   Weigh and prepare all ingredients for Croatian lamb peka: 600 g Potatoes, 100 g Courgettes, 80 g Carrots, 1 pcs (approx. 119 g) Green Pepper, 1 pcs (approx. 230 g) Aubergine, 120 g Onion, 800 g Lamb Shoulder, 15 ml Garlic Sauce, 15 g Tomato Puree, 80 ml Olive Oil, 20 g Thyme, 250 ml White Wine. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat the oven to 200°C. Lightly oil an ovenproof dish and arrange Potatoes with the remaining ingredients in an even layer.

3. 03

   Bake on the middle rack for about 40 minutes. The centre should be hot and the top lightly coloured; rest filled dishes for 5 minutes before cutting.

4. 04

   Divide Croatian lamb peka into 8 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.