Croatian peka — lamb and vegetables slow-roasted under a lid in a garlicky sundried tomato and wine marinade until meltingly tender. Serve with bread to soak up the juices.
Peka is a celebrated Croatian slow-cooked feast — lamb and a medley of vegetables baked together under a lid until meltingly tender, soaking up garlicky, herby, wine-rich juices. Rustic and deeply flavoured, it's a one-pot dish made for gathering round.
Prep 20 min
Cook 120 min
Total 140 min
Medium
- 600g Potatoes
- 1 chopped Courgettes
- 1 chopped Carrots
- 1 chopped Green Pepper
- 1 small Aubergine
- 1 Large Chopped Onion
- 800g Lamb Shoulder
- 1 tbs Garlic Sauce
- 1 tbs Tomato Puree
- 80 ml Olive Oil
- Sprinking Thyme
- 250ml White Wine
- Pinch Pepper
Video
Preparation
- Preheat the oven to 200°C fan / 220°C / 425°F / Gas 7.
- If not using pre-diced lamb, cut the lamb shoulder into large chunks and set aside.
- Make the marinade by mixing the 80ml olive oil with the garlic purée, sundried tomato purée, black pepper and salt.
- Put the potatoes and vegetables into a large lidded casserole dish.
- Place the diced lamb on top of the vegetables and pour over the marinade and wine.
- Add the rosemary, thyme and sage, keeping the herbs on top so you can easily remove the stalks later.
- Put the lid on (or cover very well with foil) and cook for 1 hour 30 minutes.
- Take off the lid, remove any thick herb stems, stir in 2 tbsp olive oil, and cook for a further 20–30 minutes.
- Serve with fresh bread to dip into the juices.
Tips from the ZestyPlate Kitchen
- Cut the lamb into large chunks so it stays succulent through the long, slow bake.
- Keep the herb stalks on top so you can easily lift them out later.
- Cook covered to trap the steam and tenderise everything, then uncover to colour at the end.
- Have lots of crusty bread ready to mop up the incredible juices.
Frequently Asked Questions
A dish cooked under a bell-shaped lid covered with embers; a heavy lidded casserole in the oven recreates the effect at home.
Yes — peka is often made with veal, chicken or octopus; just adjust the cooking time to the meat.
It's best fresh from the oven, but reheats well, and the flavours deepen overnight.
