Peter Andre's lamb peka
Peter Andre and family have travelled to Brac Island to show us the delicious Croatian cuisine that you can recreate at home.
Serves: 6Prep: 15 minutesCook: 3 ½ hours
Ingredients:1kg waxy potatoes, halved2 onions, quartered8 cloves garlic2 tomatoes, quartered1 small aubergine, quartered2 courgettes, chopped into large chunks1 green pepper, roughly chopped2 carrots, roughly chopped4 sprigs rosemary6 lamb shanks or 2.5kg lamb shoulder with bone in, or leg4 tbsp olive oil250ml dry white wineSea salt and ground black pepper75g goat’s cheese, crumbled
Method:1. Preheat the oven to 160C/gas 3.2. Layer the potatoes in the base of a large casserole pan (preferably cast iron). Top with onions, garlic, and tomatoes.3. Tuck the aubergine, pepper, carrots and rosemary sprigs around the sides. Top with the lamb.4. Pour in the olive oil, wine and seasoning.5. Cover with a lid and bake for 3 ½ hours until the lamb is meltingly tender and falling off the bone. Top with goat’s cheese.6. If liked serve with a crispy green salad of your choice and sprinkle with more goat’s cheese if liked.
Tips:- This dish can also be made with chicken, fish or vegetables.- Adding vegetables to this dish is a great way to get children to eat them.- A peka is a large metal shaped baking dish with a well-shaped dome lid. Traditionally it is baked encased in hot coals.The finished dish is also referred to as peka.
With thanks to Vip Holiday Booker and Blue Sun Hotel.