Step 1: Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7

Step 2: If you have not bought diced lamb, cut your lamb shoulder or leg into large chunks and place to one side.

Step 3: Chunks of chopped lamb of a red chopping board

Step 4: Make oil marinade -

Step 5: Mix 80ml of olive oil in a bowl with garlic puree, sundried tomato puree ,black pepper and salt.

Step 6: olive oil, gia sundried tomato puree and gia garlic puree and black pepper mixed together in a silver bowl to make Croatian peka

Step 7: Add potatoes and vegetables into a large lidded casserole dish.

Step 8: Chopped up vegetables which consist of chopped up red onion, courgette, potatoes red peppers in a cast iron pan

Step 9: Place diced lamb on top of the vegetables, pour the marinade and wine over the top.

Step 10: Chunks of lamb covered in in a sundried tomato oil sauce which is on top of chopped red onion, aubergine, courgette and potatoes in a cast iron pan

Step 11: Add the rosemary, thyme and sage, trying to keep the herbs on top.

Step 12: So you can easily remove the herb stalks once cooked.

Step 13: Chunks of lamb coated in a sundried tomato oil sauce and covered with thyme, rosemary and sage which is on top of chopped red onion, aubergine, courgette and potatoes in a cast iron pan

Step 14: Place lid on the casserole dish and cook for 1hr 30 minute

Step 15: If you do not have a lid cover very well with kitchen foil

Step 16: Cast iron dish with lid on in the oven

Step 17: Take the lid off, remove any thick herb stems. Stir in 2 tbsp of olive oil.

Step 18: Cook for a further 20-30 mins.

Step 19: Cooked Croatian Lamb Peka in a cast iron pan in the oven

Step 20: Serve with fresh homemade bread to dip into the juices.