Lamb with anchovies and peas
Australian Gourmet Traveller Italian recipe for lamb with anchovies and peas
- 10 mins preparation
- 2 hrs 45 mins cooking
- Serves 4
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Ingredients
- 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
- 1Heat 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.
Notes
Drink Suggestion: Juicy, young red dolcetto. Drink suggestion by Max Allen