Croatian Lamb Peka - Slow Cooked in the Oven - Outtakes included

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has similar health benefits and vegetable oil is more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides flavor without alcohol and white wine can be less expensive.

bay leaves

🥗Healthier: thyme

💰Cheaper: oregano

Thyme offers a similar aromatic profile and oregano is often cheaper.

Preheat the oven to 200°C fan (220°C conventional, 425°F, gas mark 7).

Cut half a shoulder of lamb into chunks.

Prepare the marinade with garlic, olive oil, sun-dried tomato puree, salt, and black pepper.

Mix the marinade ingredients together.

Add potatoes, carrots, green peppers, aubergine, courgettes, and onions to the marinade.

Add the lamb to the vegetable mixture.

Pour 250 ml of sauvignon blanc over the lamb and vegetables.

Place the lid on the cast iron dish and put it in the oven for 1 hour 30 minutes.

Remove the herb stems and drizzle with olive oil before covering again.

Return to the oven for another 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level: