Slow-Cooked Spring Lamb and Fresh Peas
Spring 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 have to 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
- 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 Grated Pecorino
- Salt and Pepper to taste
- 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 flavors to blend.
- Season with salt and pepper to taste.
- Sprinkle with the grated pecorino and serve hot.