Croatian Lamb Peka in the Oven
Lamb and vegetables are slowly cooked, covered, with white wine and olive oil; uncover them near the end to finish cooking.
Peka is a Croatian preparation associated with slow cooking beneath a lid covered with hot embers. This version adapts that method to the oven: lamb and vegetables cook together in a covered casserole, which is uncovered for the final stage.
Ingredient allergens
Allergen listDepends on the product
-
Eggs
White wine
-
Milk and milk products
White wine
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Sulphur dioxide and sulphites
White wine
Ingredients without verified allergen data 11
Ingredients without verified allergen data: Potatoes, Zucchini, Carrot, Green pepper, Eggplant, Onion, Lamb, Garlic, Tomato paste, Olive oil for the marinade, Olive oil for finishing.
Method
- 01
Preheat the oven
Preheat the oven to 220 °C.
Temperature: 220 °C / 428 °FReady to continue when: The oven has reached 220 °C.
- 02
Prepare the lamb and vegetables
Cut the potatoes, courgette, carrot, green pepper, aubergine and onion into large pieces. If the lamb is not already cut, dice it. Put the vegetables in an ovenproof casserole and arrange the lamb on top.
Ready to continue when: The vegetables are in large pieces, and the lamb is arranged over them in the casserole.
- 03
Add the oil mixture and wine
Mix the olive oil for the marinade with the garlic and tomato purée. Pour the mixture over the lamb and vegetables, then add the white wine.
Ready to continue when: The oil mixture coats the lamb and vegetables, and the wine is in the casserole.
- 04
Roast covered
Cover the casserole tightly and roast it for 90 minutes at 220 °C.
Temperature: 220 °C / 428 °FReady to continue when: 90 minutes have passed, and the casserole has remained covered throughout.
90 min - 05
Uncover and finish cooking
Uncover the casserole and add the olive oil for finishing. Roast it uncovered for another 20–30 minutes, until the lamb and vegetables are tender.
Temperature: 220 °C / 428 °FReady to continue when: The final cooking stage has lasted 20–30 minutes, and the lamb and vegetables are tender when pierced.
25 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- Croatian Cuisine Must-Try Dishes: A Guide to Local Flavors - viravira Mag www.viravira.co/yachting/croatian-cuisine-must-try-dishes/
- Croatian Cooking: Croatian Recipes in English www.chasingthedonkey.com/croatian-cooking-recipes/
- 26 Croatian Foods You Must Try - Just You www.justyou.co.uk/tours/europe/croatia/guides/croatian-foods-you-must-try/
- Traditional Croatian Cuisine to Experience on Your Villa Holiday www.adriaticluxuryvillas.com/blog/traditional-croatian-cuisine-villa-holiday
- Croatian cuisine - Wikipedia en.wikipedia.org/wiki/Croatian_cuisine
- Croatian Recipes | Croatian food | Croatian cuisine allyskitchen.com/croatian-recipes/?srsltid=AYCX9vLLLRm73MRCJzVYA0V2QMDzVSLrn67F8y7BRMAv_skLM…
- Croatia’s National Dish and Adriatic Influences | Remitly www.remitly.com/blog/en-au/food/national-dish-of-croatia/
- Croatian Food: 39 Popular Dishes + 4 Secret Recipe Tips - Domestic Fits domesticfits.com/croatian-food/
- Pašticada (Croatian Braised Beef Stew) | Silk Road Recipes silkroadrecipes.com/pasticada-croatian-braised-beef-stew/
- Recipes | The Croatian Kitchen www.thecroatiankitchen.net/blog
- Croatian Lamb Peka - Croatia National Dish Recipe by Flawless Food flawlessfood.co.uk/croatian-lamb-peka/
- 39 recetas muy ricas de croata compartidas por cocineros caseros- Cookpad cookpad.com/es/buscar/croata
- Croacia www.chefcaprabo.com/es/mundo-cocina/inspiraciones/Croacia/
State: Published after documentary validation; no “Tested” label is shown.