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Lamb with anchovies and peas


You'll need

2 tbsp extra-virgin olive oil 3 onions, thinly sliced 4 cloves of garlic, crushed 6 anchovy fillets 250 ml (1 cup) chicken stock 1.2 kg lamb shoulder, boned, cut into 5cm pieces 120 gm (¾ cup) podded peas (about 300gm unpodded) 1 tbsp oregano leaves, coarsely torn 1 curly endive, trimmed and washed To serve: crusty bread

Method

  • 01
  • Heat oil in a casserole, add onion and cook over medium heat until soft (8-10 minutes), add garlic and anchovies, cook until anchovies dissolve (1-2 minutes). Add stock and lamb, bring to a simmer, skimming scum, reduce heat to low, cover, and simmer, stirring occasionally, until lamb is tender (2½ hours). Add peas and oregano, simmer until tender (4-5 minutes). Stir in endive, cook until wilted (1 minute). Serve immediately with bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Juicy, young red dolcetto.

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