Quick recipe finder Lamb with fresh peas (Agnello con piselli freschi)
Gennaro Contaldo shows you a homemade Italian family dish of tender lamb and fresh peas.
By Gennaro Contaldo From Saturday Kitchen Best Bites
Ingredients
- 1 kg/2lb 2oz boned lamb shoulder, cut into large chunks
- salt and freshly ground black pepper
- 150ml/5fl oz extra virgin olive oil
- 2 onions, sliced
- 1 large carrot, sliced
- 1 celery stalk, sliced
- 5 garlic cloves, crushed
- 20g/¾oz anchovy fillets
- handful fresh 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, skin on, cut into quarters
- 200g/7oz cherry tomatoes, halved
- 1-2 loaves crusty bread, sliced and toasted
Method
Season the lamb chunks with salt and freshly ground black pepper and set aside.
Heat the olive oil in a large saucepan 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 to the pan and fry 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 , cover and simmer gently for a further 20 minutes.
Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour or until the sauce has reduced by half.
Remove from the heat and serve with lots of good toasted bread.
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