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Agnello con piselli freschi
It is very traditional to eat the new season’s lamb with fresh peas at Easter in Italy, and a dish such as this is not uncommon for lunch on Easter Sunday when the whole family will gather together to celebrate one of the most important religious feasts of the year. The secret of success is in leaving the lamb to cook on a very low heat; in this way the lamb and the rest of the ingredients will cook through well, and all the juices will ooze out to create a lovely sauce.
Season the lamb chunks with salt and pepper and set aside.
Heat the olive oil in a large pan and sweat the onions, carrot and celery until soft.
Add the garlic, anchovies, thyme and chilli and continue to cook, stirring, until the anchovies have almost dissolved into the oil.
Add the lamb chunks and seal well all over.
Stir in the wine and allow to reduce down by about half, then add the vinegar. Reduce the heat to low, cover and simmer gently for 20 minutes.
Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour, until the sauce has reduced by half.
Remove from the heat and serve with lots of good toasted bread.
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