This tender spring lamb dish with peas is a traditional Italian dish eaten at Easter. The lamb is cooked in a pan with wine and rosemary, then finished with a mixture of eggs and lemon juice to bring out the flavours.
1 tablespoon olive oil
1/2 onion, finely diced
1/2kg fresh green peas
1/4 vegetable stock cube dissolved in 240ml hot water
2 tablespoons extra virgin olive oil
2 cloves garlic, sliced
1 sprig rosemary
1.5kg spring lamb, cut into pieces
240ml white wine
1 lemon, juiced
salt and pepper, to taste
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Peas: Heat 1 tablespoon olive oil in a pan over low heat then add onion and cook until soft, about 2 or 3 minutes. Stir in green peas, coating them in oil.
Add the stock, a little at the time, stirring often then cook on medium-low heat for 20 minutes or until the peas are soft. Season to taste. Remove from heat and keep warm.
Lamb: Heat 2 tablespoons olive oil in a large pan over medium-low heat. Add garlic and rosemary. When oil starts sizzling, add lamb pieces in one layer. Cook on both sides, until golden brown. Add wine and let the alcohol evaporate then reduce heat to low, cover and cook for 1 hour or until the meat is tender. Check often during cooking. If it gets dry, add some hot water or vegetable stock. Season to taste.
Just before serving, lightly beat eggs, lemon juice and a pinch of salt and pepper together in a bowl. Stir the mixture into the pan with the peas, mixing well to prevent it from sticking.
Transfer the peas onto a serving dish and arrange the lamb on top. Serve or cover with foil and keep warm until ready to serve.