Kasi Kitchen

Easter lamb with peas

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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.

 

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

 

 

Easter lamb with peas

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