Name: Lamb with anchovies and peas
Prep time: 10 min
Cook time: 165 min
Total time: 175 min
Yield: 4
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

Lamb with anchovies and peas

Australian Gourmet Traveller Italian recipe for lamb with anchovies and peas

Serves 4

Prep

10M

Cook

2H 45M

Total

2H 55M

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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

1.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.

Drink Suggestion: Juicy, young red dolcetto. Drink suggestion by Max Allen
Notes

Styling by Rodney Dunn

Styling by Vanessa Austin

Ingredients

Method

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