Croatian lamb peka

1. Preheat the oven to 200°C fan / 220°C / 425°F / Gas 7.
2. If you didn't buy pre-diced lamb, cut the shoulder into large chunks and set aside.
3. Make the marinade by mixing the 80ml olive oil with the garlic purée, sundried tomato purée, black pepper and salt.
4. Put the potatoes and vegetables into a large lidded casserole dish.
5. Sit the diced lamb on top of the vegetables and pour over the marinade and wine.
6. Add the rosemary, thyme and sage, keeping the herbs on top so you can lift the stalks out easily later.
7. Put the lid on (or cover very tightly with foil) and cook for 1 hour 30 minutes.
8. Take off the lid, remove any thick herb stems, stir through 2 tbsp olive oil and cook for a further 20 to 30 minutes.
9. Serve with fresh bread for dipping into the juices.

Tips from the ZestyPlate Kitchen

• Cut the lamb into big chunks so it stays juicy through the long, slow bake.
• Lay the herb sprigs on top rather than burying them, so you can pull the stalks out later.
• Cook it covered to trap the steam and tenderise the meat, then take the lid off near the end to let it colour.
• Keep plenty of crusty bread on hand for the juices, which are the best part.