LambMain CourseProvencal RecipesTasteViktorija Todorovska

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 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.

Slow-Cooked Spring lamb and Peas

Lamb with Fresh peas

blankViktorija Todorovska
Allow enough time for the lamb to cook slowly until it falls apart.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine French, Provencal
Servings 4 people

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 Grated Pecorino
  • 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.
Keyword Lamb, Peas
Tried this recipe?Let us know how it was!

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Viktorija Todorovska

Viktorija Todorovska

A Mediterranean soul, Viktorija Todorovska loves nothing better than exploring the foods, wines, and trails of this sunny region, savouring life. Currently living in Nice, she immerses herself in the art of living

Cookbook author, teacher, and sommelier, Viktorija is passionate about sharing her knowledge of food and wine with the world. She writes, teaches classes and guides travellers through her favourite towns and villages. Find out more about Viktorija on her website Sip Taste Share.

Meet Viktorija and discover the secrets of Provencal rosé during her weekly Rosé Wine Tasting with Niçoise Street Food class at Les Petits Farcis in Nice's Old Town.

Check out Viktorija’s books on Provence:

Provence Food and Wine: The Art of Living
and
Nice Cuisine and the Art of Living

Don't forget to follow Viktorija on social media (links below).

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