Name: Croatian inspired lamb peka
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 1 kg lamb shoulder deboned; 1 tbsp fresh garlic pureed; 2 tbsp tomato paste; 100 ml olive oil; 2 tsp salt; 1 tsp black pepper; 6-8 medium potatoes peeled and cut into thick slices or baby potatoes; 3 medium baby marrows sliced thickly; 3 medium carrots peeled and chopped in large chunks; 1 green pepper deseeded and cut into wedges; 1 small aubergine cut into chunks; 1 large onion peeled and quartered; 1/2 cup sundried tomatoes chopped; 1 cup white wine; 1 tsp chicken stock powder; 2 sprigs fresh rosemary or 1 teaspoon dried; 2 sprigs fresh thyme; 4 leaves fresh sage

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Ingredients (18)

1 kg	lamb shoulder — deboned
1 tbsp	fresh garlic — pureed
2 tbsp	tomato paste
100 ml	olive oil
2 tsp	salt
1 tsp	black pepper
6-8	medium potatoes — peeled and cut into thick slices or baby potatoes
3 medium	baby marrows — sliced thickly
3 medium	carrots — peeled and chopped in large chunks
1	green pepper — deseeded and cut into wedges
1 small	aubergine — cut into chunks
1 large	onion — peeled and quartered
1/2 cup	sundried tomatoes — chopped
1 cup	white wine
1 tsp	chicken stock powder
2 sprigs	fresh rosemary — or 1 teaspoon dried
2 sprigs	fresh thyme
4 leaves	fresh sage

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Method:

Preheat the oven to 220°C. Bring the meat to room temperature.

Make the oil marinade by combining the garlic, tomato paste, olive oil, salt and pepper. Add the lamb and mix well until all the meat is covered with the marinade.

Prepare the vegetables and place the potatoes, baby marrows, carrots, green pepper, aubergine, onion and sundried tomatoes in a large heavy-based ovenproof casserole dish.

Place the marinated lamb on top of the vegetables and pour over the wine and sprinkle the chicken stock over the meat. Place the herbs on top of the meat.

Cover with the lid or cover tightly with tin foil. Cook for 1 hour 30 minutes. Remove the lid and baste with the sauce and cook for a further 30 min, or until tender and nicely browned.

Serve with a fresh rustic bread and cold white wine.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.