Easter lamb with peas (agnello con piselli freschi

• Gluten free

• Meat

  • 1 kg Lamb shoulder

• Seafood

  • 20 g Anchovy, fillets

• Produce

  • 1 Carrot, large
  • 1 Celery stalk
  • 200 g Cherry tomatoes
  • 1 Chilli, red
  • 5 Garlic cloves, whole and crushed
  • 2 Onions
  • 250 g Peas, fresh or frozen
  • 400 g Potatoes
  • 1 handful Thyme, sprigs

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 10 tbsp Olive oil, Extra Virgin
  • 25 ml White wine vinegar

• Beer, Wine & Liquor

  • 250 ml White wine

Found on nonnascooking.com

Description

Directions

• Season the lamb chunks with salt and pepper and set aside.
• Heat the olive oil in a large pan and sweat the onions, carrot and celery until soft.
• 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 seal well all over.
• Stir in the wine and allow to reduce down by about half, then add the vinegar. Reduce the heat to low, cover and simmer gently for 20 minutes.
• Add the peas, potato and tomatoes, cover again and continue to cook for about 1 hour, until the sauce has reduced by half.
• Remove from the heat and serve with lots of good toasted bread.