Easter lamb with peas
By Claire
About This Recipe
The secret of success in this recipe is to leave the lamb to cook on a very low heat. Serve this springtime dish with plenty of bread to mop up the sauce.
Recipe Tags
Instructions
Ingredients
- 1kg/2lb 4oz boned lamb shoulder, cut into large chunks
- 150ml/5fl oz extra virgin olive oil
- 2 onions, roughly chopped
- 1 large carrot, sliced
- 1 celery stalk, roughly chopped
- 5 garlic cloves, crushed
- ½ x 50g/2oz tin anchovy fillets
- handful thyme sprigs
- 1 red chilli, sliced
- 250ml/9fl oz white wine
- 25ml/1fl oz white wine vinegar
- 250g/9oz fresh or frozen peas
- 400g/14oz potatoes, cut into quarters
- 200g/7oz cherry tomatoes, halved
- salt and freshly ground black pepper
- 6 portions fresh bread, to serve
Method
-
Season the lamb chunks with salt and black pepper. Set aside.
-
Heat the olive oil in a large lidded pan and fry the onions, carrot and celery for 4–5 minutes, or until softened. Add the garlic, anchovies, thyme and chilli, and continue to cook, stirring, until the anchovies have almost dissolved into the oil. Add the lamb chunks and fry for a further 4–5 minutes, or until browned all over.
-
Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat to low, cover and simmer gently for 20 minutes.
-
Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour, until the sauce has reduced by half.
-
Serve hot with plenty of bread to mop up the sauce.
Nutritional Information
lamb shoulder
olive oil
onions
carrot
celery
garlic
thyme
chilli
white wine
white wine vinegar
peas
potatoes
cherry tomatoes
black pepper
bread
Share this recipe
You Might Also Like
Charred tomato, garlic and basil tagliatelle
Full of fab fresh flavours, this pasta dish is on the table in no time at all
Chicken and pea risotto
Chicken risotto is quick and easy because all the stock goes in at once. It's also brilliant for using up leftovers.
Italian meatballs
These classic Italian-American style meatballs are huge and pillowy soft! They're mixed with ground beef and pork, loaded with herbs and cheese, and served with a traditional tomato sauce.
Courgette and tomato risotto
A great way to make a meal from a few ingredients
Reviews & Comments
Easter lamb with peas