Croatian baked lamb peka
What does it include?
Ingredients
- 700 g chopped lamb shoulder
- 3 large potatoes cut into thick slices
- 1 chopped zucchini
- 1 small eggplant, cubed
- 1 chopped carrot
- 1 large onion julienned
- 1 chopped green pepper
- 4 cloves of garlic, crushed
- 30 g fresh thyme
- 80 ml olive oil
- 250 ml white wine
- Salt to taste
- Black pepper to taste
How to prepare it step by step?
Preparation
- Preheat the oven to 200°C.
- Arrange the potatoes in a single layer at the bottom of a large oven-safe dish.
- Evenly distribute the zucchini, eggplant, carrot, onion, and green pepper over the potatoes.
- Layer the chopped lamb on top, ensuring even distribution for consistent cooking.
- Sprinkle the crushed garlic and fresh thyme throughout the dish, enhancing the flavors.
- Drizzle olive oil over the ingredients, then season with salt and pepper to taste.
- Gently pour the white wine over the mixture, allowing it to seep into the layers.
- Cover the dish securely with an iron lid, or tightly sealed aluminum foil if necessary.
- Bake in the preheated oven for 1 hour and 30 minutes. Uncover for the final 20 minutes to achieve a golden-brown crust.
- Allow the dish to rest for a few minutes before serving, letting the flavors meld together.
Full description
Immerse yourself in the rich, aromatic world of Croatian cuisine with this baked lamb peka. Slow-cooked under an iron lid, the lamb shoulder becomes irresistibly tender and juicy, infused with the earthy flavors of thyme and the subtle sweetness of roasted vegetables. Each bite offers a symphony of textures and aromas, from the crispness of potatoes to the succulent meat, making it an unforgettable centerpiece for any family gathering.
