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Slow-Cooked Spring lamb and Peas

Lamb with Fresh peas

Viktorija 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



  • 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 flavours to blend.
  • Season with salt and pepper to taste.
  • Sprinkle with the grated pecorino and serve hot.
Keyword Lamb, Peas
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