Have you tried Croatian recipes? The country's cuisine has influences from
the Mediterranean, central European and Turkish regions. The River Sava
brings freshwater fish like carp and catfish to the table.
>From the Adriatic sea comes fresh seafood.
The Turkish influence is shown in the cevapi (kebabs), meat and desserts.

A recipe for Dalmatian Lamb with new potatoes and peas

800g leg of lamb
4 Tbsp olive oil
1 onion, chopped
3 garlic cloves, chopped
500g new potatoes, scrubbed or peeled
150g tomatoes, skinned and chopped
1 bay leaf
1 rosemary sprig, chopped
500ml fresh lamb stock
250g frozen peas
salt and ground black pepper, to taste
parsley, chopped

For the lamb stock:
lamb bone
1 onion, slices
1 large carrot, chopped
1 celery stick, chopped
1 rosemary sprig
1 bay leaf
6 black peppercorns
1.5l water


To make the stock, cut the lamb off the bone into bite-sized chunks and
set aside. Place the bone in a large saucepan; add onion, carrot, celery,
rosemary, bay leaf, peppercorns and 1l of water. Bring to a boil, cover
and leave to simmer for 2 hours. Strain through a sieve. The stock is now
ready for use.

Preheat the oven to 190 C. Heat the olive oil in a large pan and gently
fry the onion for 4-5 minutes until softened. Add the garlic and lamb
chunks, and cook until lightly browned on all sides. Add the potatoes,
chopped tomatoes, bay leaf and rosemary. Season with salt and ground black
pepper. Stir in half of the stock, bring to the boil, and then transfer to
the terracotta dish or suitable casserole pot. Place in the oven and cook
for about 11/2 hours. When the lamb is almost tender add the peas and some
more stock, and cook for another 10 minutes. Sprinkle with parsley and
serve

To see a pictu go to http://uk.geocities.com./sandralougher

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