Croatian lamb peka

The method

1. 01

   Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7.

2. 02

   If you have not bought diced lamb, cut your lamb shoulder or leg into large chunks and place to one side.

3. 03

   Make oil marinade by mixing 80ml of olive oil in a bowl with garlic puree, tomato puree, black pepper and salt.

4. 04

   Add potatoes and vegetables into a large lidded casserole dish.

5. 05

   Place diced lamb on top of the vegetables, pour the marinade and wine over the top.

6. 06

   Add the rosemary, thyme and sage, trying to keep the herbs on top.

7. 07

   Place lid on the casserole dish and cook for 1hr 30 minutes.

8. 08

   If you do not have a lid, cover very well with kitchen foil.

9. 09

   Take the lid off, remove any thick herb stems. Stir in 2 tbsp of olive oil.

10. 10

    Cook for a further 20-30 minutes.

11. 11

    Serve with fresh homemade bread to dip into the juices.