Croatian lamb peka

Name: Croatian lamb peka
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 600 g Potatoes; 1 chopped Courgettes; 1 chopped Carrots; 1 chopped Green Pepper; 1 small Aubergine; 1 Large Chopped Onion; 800 g Lamb Shoulder; 1 tbs Garlic Sauce; 1 tbs Tomato Puree; 80 ml Olive Oil; Sprinking Thyme; 250 ml White Wine; Pinch Pepper

A classic Croatian beef from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

3108

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Croatian Beef in TheMealDB. Original source: https://flawlessfood.co.uk/croatian-lamb-peka/

Ingredients

600 gPotatoes
1 choppedCourgettes
1 choppedCarrots
1 choppedGreen Pepper
1 smallAubergine
1 Large ChoppedOnion
800 gLamb Shoulder
1 tbsGarlic Sauce
1 tbsTomato Puree
80 mlOlive Oil
SprinkingThyme
250 mlWhite Wine
PinchPepper

Instructions

01
Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7
02
If you have not bought diced lamb, cut your lamb shoulder or leg into large chunks and place to one side.
03
Chunks of chopped lamb of a red chopping board
04
Make oil marinade -
05
Mix 80ml of olive oil in a bowl with garlic puree, sundried tomato puree ,black pepper and salt.
06
olive oil, gia sundried tomato puree and gia garlic puree and black pepper mixed together in a silver bowl to make Croatian peka
07
Add potatoes and vegetables into a large lidded casserole dish.
08
Chopped up vegetables which consist of chopped up red onion, courgette, potatoes red peppers in a cast iron pan
09
Place diced lamb on top of the vegetables, pour the marinade and wine over the top.
10
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
11
Add the rosemary, thyme and sage, trying to keep the herbs on top.
12
So you can easily remove the herb stalks once cooked.
13
Chunks of lamb coated in a sundried tomato oil sauce and covered with thyme, rosemary and sage which is on top of chopped red onion, aubergine, courgette and potatoes in a cast iron pan
14
Place lid on the casserole dish and cook for 1hr 30 minute
15
If you do not have a lid cover very well with kitchen foil
16
Cast iron dish with lid on in the oven
17
Take the lid off, remove any thick herb stems. Stir in 2 tbsp of olive oil.
18
Cook for a further 20-30 mins.
19
Cooked Croatian Lamb Peka in a cast iron pan in the oven
20
Serve with fresh homemade bread to dip into the juices.