Slow-Cooked Spring Lamb and Fresh Peas
Lamb · Main Course · Provencal Recipes · Taste · Viktorija TodorovskaSpring lamb and fresh peas will always be my “go-to” recipe for Easter weekend, but there is no reason to restrict yourself to one meal. This combination is the culinary equivalent of putting away your winter coats. Fortunately, now that I live on the French Riviera, I no longer worry about heavy winter jackets. In Provence, the grass-fed lamb is delicious. In Nice, fresh produce arrives daily at the local markets. This recipe is relatively hands-off simply allow enough time for the meat to cook slowly so it is tender.
Lamb with Fresh peas
Allow enough time for the lamb to cook slowly until it falls apart.
Equipment
Ingredients
- 3 tbsp extra virgin olive oil
- 1 large onion thinly sliced
- 1 ½ pounds Young Lamb shoulder cut, cut into cubes
- 1 cup dry white wine
- 1 pound fresh peas
- ½ cup Pecorino Romano grated
- salt and pepper to taste
Instructions
- In a large Dutch oven, warm up the olive oil and cook the onion until it softens, about 5-6 minutes.
- Wash the lamb, pat it dry with a paper towel and sprinkle with salt.
- Add the lamb to the onions and cook until it is browned on all sides, about 10-12 minutes.
- Add the wine and cook until the alcohol evaporates and the wine reduces by almost a half. Lower the heat (as low as it will go), cover and cook for about an hour. The lamb should fall apart when pierced with a fork. If you are using regular lamb (not young), cook the lamb for at least 2 hours over very low heat.
- When the lamb is almost done, add the peas and cook for about 5 minutes for the peas to cook and the flavours to blend.
- Season with salt and pepper to taste.
- Sprinkle with the grated pecorino and serve hot.
Tried this recipe?Let us know how it was!
More Spring Recipes
Chilled Spring Pea Soup with Crispy Prosciutto
This bright green soup is easy to make and can be made ahead of time. Serve a bowl of this spring as a starter course for your next dinner party .
Check out this recipe
White Asparagus Gratin
Depending on availability and preference, you can use green or white asparagus. This dish is a terrific, tasty way to celebrate spring. It serves 2 as a main course or 4 as a side dish.
Check out this recipe
Artichokes Barigoule Provencal Recipe
In honor of the Bistrot du Paradou, I offer my recipe for artichokes barigoule. It is a mainstay dish on my table from the very early artichokes in spring that my friend Patreece grows at her organic farm near Tillamook.
Check out this recipe
Chicken with morels and asparagus (Poulet aux morilles et asperges)
Wild mushrooms are best in the autumn and morels in the spring. Asparagus is one of my favourite ingredients in the springtime. This recipe makes the most of both using a fricassee method, which is (roughly) a combination of a sauté and a stew. You can use white or green asparagus, but make sure that they are not the thin varieties (including wild asparagus) as they will be lost in the dish. As an option, you can add potatoes as well.
Check out this recipe
Spring Strawberries with French Meringue
French meringue is the easiest of the meringues to make. It requires no stovetop cooking, and this recipe uses an easy 1:1 ratio of sugar and egg whites. You can make the meringue in advance and store them in an airtight container (which makes them perfect for an easy go-to dessert). This recipe will make 6 meringues. The cooking time may vary but count on 3 1/2 hours.
Check out this recipeLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Recipe for Monkfish with cream of peas ”a la Francaise”
August 15, 2016
On a recent trip to Uzès, Chef Eric Fraudeau of Cook'n with Class (Uzès and Paris) created this recipe for Monkfish with cream of peas at a market cooking class. It was delicious and a clever pairing of the pea soup base with the smoky bacon.…
Paul Cezanne Inspired Recipe for Leg of Lamb
September 18, 2015
The climate in Provence is not well-suited to cattle farming, so sheep and goats have roamed the hills and pastures in the region for centuries. As a result, Provencal markets are filled with an endless selection of goat (chèvre) and sheep (brebis) cheeses, and you can always find lamb in local butcher shops. Paul Cezanne …
Baked Eggplant and Lamb with Tomatoes and Pine Nuts a Perfect Casserole
October 30, 2017
This recipe it is an easy casserole of Baked Eggplant and Lamb with Tomatoes and Pine Nuts.…
Provencal Lamb Chops with Honey and Moroccan Couscous
September 7, 2018
This main course of lamb chops brushed with lavender honey invokes images (and flavours) of lazy summer days in Provence. The roasted lamb is paired with a Moroccan spiced salad that can you can easily prepare in advance.…
No Comment