Dinner · Advanced
Croatian lamb peka
Croatian-inspired lamb shoulder and vegetables braised under a lid with olive oil, thyme, tomato paste and white wine, then browned uncovered. The 800 g shoulder needs substantially longer than the old 40-minute oven instruction.
- Protein
- 23g
- Energy
- 344 kcal
- Carbs
- 16g
- Fat
- 19g
- Time
- 140 min
- Serves
- 8
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
Heat the oven to 200°C. Cut 800 g lamb shoulder into large even chunks. Cut 600 g potatoes and the listed courgette, carrot, pepper, aubergine and onion into substantial pieces so they can withstand slow cooking.
Mix the measured 80 ml olive oil with 15 ml garlic sauce and 15 g tomato purée. Toss the vegetables with part of this mixture in a large lidded ovenproof casserole, lay the lamb on top and coat it with the rest. Add the measured 250 ml white wine and 20 g thyme.
Cover tightly and braise in the oven for about 90 minutes. Remove the lid, turn the meat and vegetables carefully, and roast for another 20–30 minutes until browned. The lamb shoulder should be tender enough to pull apart easily; extend the covered stage if still firm.
Remove any woody thyme stems and divide meat, vegetables and pan juices into eight portions. The wine is part of this recipe; do not classify it as alcohol-free or halal.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 23g
- Carbs
- 16g
- Fat
- 19g
- Energy
- 344 kcal
