Croatian lamb peka

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

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

Chunks of chopped Agneau of a red chopping board

Make oil marinade -

Mélanger 80ml of Huile d'olive in a bowl with Ail puree, sundried Tomate puree ,black Poivre and Sel.

Huile d'olive, gia sundried Tomate puree and gia Ail puree and black Poivre mixed together in a silver bowl to make Croatian peka

Ajouter potatoes and vegetables into a large lidded casserole dish.

Chopped up vegetables which consist of chopped up red Oignon, courgette, potatoes red peppers in a cast iron pan

Place diced Agneau on top of the vegetables, Verser the marinade and wine over the top.

Chunks of Agneau covered in in a sundried Tomate oil sauce which is on top of chopped red Oignon, aubergine, courgette and potatoes in a cast iron pan

Ajouter the Romarin, Thym and sage, trying to keep the herbs on top.

So you can easily Retirer the herb stalks once cooked.

Chunks of Agneau coated in a sundried Tomate oil sauce and covered with Thym, Romarin and sage which is on top of chopped red Oignon, aubergine, courgette and potatoes in a cast iron pan

Place lid on the casserole dish and Cuire for 1hr 30 minute

If you do not have a lid Couvrir very well with kitchen foil

Cast iron dish with lid on in the oven

Take the lid off, Retirer any thick herb stems

Remuer in 2 tbsp of Huile d'olive.

Cuire for a further 20-30 mins.

Cooked Croatian Agneau Peka in a cast iron pan in the oven

Servir with fresh homemade Pain to dip into the juices.