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.
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