In Italy, it's traditional to eat new season's lamb with fresh peas at Easter. This recipe is from Two Greedy Italians (by Antonio Carluccio and Gennaro Contaldo).
Ingredients
1 to taste | Salt & freshly ground pepper |
1 kg | Boned lamb shoulder, cut into large chunks (Main) |
2 | Onions, sliced |
10 Tbsp | Extra virgin olive oil |
1 | Carrot, sliced |
1 | Celery stalk, sliced |
5 | Garlic cloves, whole and crushed |
20 | Anchovy fillets |
1 handful | Thyme, sprigs |
1 | Red chilli, sliced |
250 ml | White wine |
25 ml | White wine vinegar |
400 g | Potatoes, skins on and cut into quarters |
250 g | Peas, fresh or frozen (Main) |
200 g | Cherry tomatoes, halved |
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- Season the lamb chunks with salt and pepper, then set aside.
- Heat the oil in a large pan and sweat the onion, carrot and celery until soft.
- Add the garlic, anchovies, thyme and chilli and continue to stir over the heat until the anchovies have almost dissolved into the oil.
- Add the lamb and cook until well-sealed all over. Stir in the wine and allow it to reduce by about half before adding the vinegar.
- Reduce the heat to low, cover with a lid, then simmer gently for 20 minutes.
- Add the peas, potatoes and tomatoes, cover and continue to cook for about an hour or until the sauce has reduced by half.
- Remove from the heat and serve with toast made using quality bread.