Italian braised lamb with peas recipe
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- Dish type
- Main course
- Stew and casserole
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 person made this
- For the peas
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 1/2kg fresh green peas
- 1/4 vegetable stock cube dissolved in 240ml hot water
- For the lamb
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, sliced
- 1 sprig rosemary
- 1.5kg spring lamb, cut into pieces
- 240ml white wine
- 3 eggs
- 1 lemon, juiced
- salt and pepper, to taste
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Heat 1 tablespoon olive oil in a pan over low heat; 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; cook on medium-low heat for 20 minutes or until the peas are soft. Season to taste. Remove from heat and keep warm.
- 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; 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.
For the peas
For the lamb
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- 1/4 cup OO, plus 2 T
- 1 large Onion
- 3 1/2 lbs trimmed lamb shoulder cut into 3 " pieces
- Fine sea salt
- Fresh ground pepper
- 1 1/3 cup dry white wine
- 1 c fresh pecorino cheese
- 3 c fresh peas
- 3 ounces pancetta
- 1/4 inch cubes
- 2 teas chopped parsley
- Heat oven to 375 with rack in the middle. In a dutch oven add onions cook until softened 10--12 minutes. Season lamb w/S&S Transfer onion to bowl. I batches cook lamb until brown. Discard fat. Oven medium heat add 1/3 c wine scrapping up brown bits. Return onions and lamb and simmer until wine is reduced. cook in oven for 45 minutes. Combine eggs and cheese together, whisk. Remove pot from oven and add peas , pancetta and egg mixture. Return to oven and cook until lamb is tender , about 20 minutes. Uncover pot and cook until eggs are browned. about 5 more minutes. Sprinkle w/ parsley.
Italian Lamb Casserole – A traditional lamb recipe from Abruzzo
This is an ancient Abruzzese dish with Greek origins. It was probably imported by the shepherds who, in winter, traveled with their herds to the warmer regions of the south of Italy which were part of Magna Grecia, today the regions of Puglia and Calabria. A version of this dish is also found in recipes from Puglia. It is always eaten at Easter and my nonna naturally had a brilliant version of it. I have added peas to the dish to add another dimension.
If you’d like to learn how to cook traditional Italian dishes book a cooking class with Sandra!
Italian Lamb Casserole Ingredients for 4 people
2tbs of extra virgin olive oil
1 white onion finely chopped
2 to 3 garlic cloves finely chopped
2 sprigs of rosemary
2 bay leaves
1 kg of lamb shoulder or leg cut in 2 to 3 cm pieces, ask the butcher to debone and cut the lamb for you
4 large eggs
Juice of 1/2 lemon
300 gr of grated Italian Pecorino cheese
200 ml dry white wine (preferably Trebbiano d’Abruzzo)
300 gr frozen peas, defrosted
Handful of fresh parsley, chopped
Salt and pepper to taste
Italian Lamb Casserole Cooking Method
Heat olive oil in a heavy based casserole dish, gently sauté the onion and garlic until soft and translucent.
Add the lamb pieces, the rosemary and bay leaves and cook on lively heat until the meat is browned all over. Add the white wine, allow the wine to evaporate and turn heat down to a simmer and cook until lamb is tender and the juices have been absorbed, about an hour. You may need to add some water (or stock) to the pan if too dry.
Add the defrosted peas and season with salt and pepper, stir the peas into the casserole and add a little more water if needed, allow the peas to blend with the meat.
Beat the eggs together with the lemon juice, add the grated pecorino cheese and chopped parsley.
Pour the egg mixture over the lamb casserole and continue to cook on very low heat for another 10 minutes, until the egg mixture is creamy.
Allow the dish to rest for 5 to 10 minutes before serving.
Oops, I forgot to give it a 4 star rating.
I've been making this recipe for years and my family loves it. The only thing I've changed is at the end after I add the peas, I turn the heat up (lid off) and let the sauce reduce to the texture of a ragu. You really get a rich tomato taste. Using fresh rosemary is a must too.
Tastes mostly like canned tomatoes. I added 2 medium yellow onions, otherwise followed the recipe exactly.
This was a lovely recipe. It was so easy to make and flavorful. I did follow some of the suggestions of other reviewers. I added one onion chopped to the garlic mixture. I also add 1 tbsp tomato paste, for a bit more flavor. It could just have been the type of tomato I used, were not so flavorful. And lastly, I added small baby carrots at the end, allowed them to cook for 20minutes. It was a great dinner my family enjoyed, and I definitely will be making it again.
This was a fabulous dish, and very easy. I added two chopped yellow onions to the recipe. The broth was flavorful, the lamb was tender. It got raves from the male member of the household.
Very easy to prepare. I made this dish with a can of crushed tomatoes and served it over gnocchi (I got the idea from the May 2005 issue of Bon Appetit. Probably serves 4 people.
Very easy to prepare. I made it with a can of crushed tomatoes and served it over gnocchi (I got the idea from the May 2005 edition of Bon Appetit).
This was just wonderful. I had a small leg of lamb and cuded that meat and used fresh rosemery form my garden. I served the stew with couscous. I have already put another leg of lamb on my grocery list. This will definately be one of my favorite recipes.
Quick, Easy, and great taste! have made this dish for both family & dinner guests.
Wow! Was I disappointed. As a lifelong lover of lamb and tomatoes and peas I thought this was going to be fabulous. Not. I followed the recipe exactly as written and did not even finish my portion. Threw it out in fact.
This was a great and very easy stew. For some reason, the crushed tomatoes I bought were not drainable, so I just put them in straight from the can. I needed to simmer for an extra 15 minutes or so. I served the stew over some mashed red potatoes with butter, 8 oz. ricotta cheese, and garlic, and served with a side salad. Heck, you only live once!
Braised spring lamb shoulder with spring peas
In large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
Season lamb shoulder heavily with salt and pepper, and brown in casserole evenly on all sides.
When lamb is brown, remove from pot and set aside.
Drain fat if it appears or smells burnt.
Refresh pot with a little more fresh oil.
Add carrots, celery and onions and slowly sweat over medium heat, stirring occasionally for about 5 minutes or until vegetables begin to soften.
Lower heat if necessary so vegetables do not burn.
When vegetables are soft and translucent, add the garlic and anchovies, and sauté for 2 minutes.
Deglaze pot with red wine, scraping the bottom to remove all lamb that has been left.
Reduce wine by half then add the tomato sauce, vinegar and meat stock.
Return lamb back to pot, add rosemary and bay leaves, cover tightly with foil or lid that fits.
Transfer to oven and braise for 2 1/2 to 3 hours or until meat is fork tender.
To serve, allow braise to cool for 10 minutes.
Remove bay leaves, cut lamb into large equal portions and serve over mashed potatoes or soft polenta.
Ladle the sauce on top and drizzle with olive oil to finish and serve.
For spring peas:In a large sauté pan over medium heat, heat the extra-virgin oil and butter, add the sweet minced shallots (or onion), and cook over low heat until translucent.
Add the bacon and cook until crisp.
Add the peas and sauté over low heat for 6 to 8 minutes until tender.
Just before serving, add the fresh herbs and season with salt and pepper.
- 2 ½ pounds boneless lamb leg, trimmed and cut into 2-inch cubes
- ½ teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 medium carrot, finely chopped
- 1 small onion, finely chopped
- 1 tablespoon all-purpose flour
- 1 ¾ cups dry red wine
- 1 cup reduced-sodium beef broth
- Freshly ground pepper, to taste
- 4 cloves garlic, minced
- 1 tablespoon finely chopped fresh rosemary
- 1 14-ounce can diced tomatoes
- 1 cup pearl onions, peeled (see Tip), or frozen small onions, rinsed under warm water to thaw
- 1 cup baby turnips, peeled (1/4 inch of green left on) and halved, or regular turnips cut into 1/2-inch wedges
- 1 ½ cups baby carrots
- 1 1/2 cups peas, fresh or frozen
- 2 tablespoons chopped fresh parsley
Season lamb with salt and pepper. Heat oil in a large deep skillet or Dutch oven. Add the lamb and cook, turning from time to time, until browned on all sides, about 6 minutes. Transfer to a plate.
Add carrot and onion to the pan cook, stirring often, until lightly browned, about 3 minutes. Sprinkle flour over the vegetables stir to coat. Add wine and scrape up any browned bits. Simmer until reduced slightly, 2 to 3 minutes.
Add broth, tomatoes, garlic and rosemary bring to a simmer. Return the lamb to the pan. Reduce heat to low, cover and simmer for 1 1/4 hours, checking from time to time to make sure it does not boil too rapidly.
Stir in pearl onions, turnips and carrots. Simmer, covered, until the lamb and vegetables are tender, about 30 minutes.
Add peas and heat through. Sprinkle with parsley and serve.
Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on stovetop, in microwave or oven.
Tip: To peel pearl onions:
Cook in boiling water for 1 minute. Drain. Peel when cool enough to handle.
1. Place a large heavy-based saucepan over a medium heat, add olive oil, onion and sea salt and cook until onion is softened. Increase the temperature to high, add the lamb and fry the meat for about 5 minutes, stirring constantly with a wooden spoon.
2. Stir the turmeric and chilli into the meat to give it a good, even coating. Do the same with the saffron and cinnamon, then add the tomato paste and give it all a good stir.
3. Add the lemon to the mix, and enough cold water to just cover the lamb in the pan. Stir well, then reduce the heat to very low and slow-cook for 1½ hours.
4. Add peas and cook for a further 1 hour.
5. When ready, the meat should be tender and the peas dark and sweet. Add a good grind of black pepper and serve with steamed rice or rice pilaf.
Greek Lamb Braised with Tomatoes (Kokkinisto)
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Kokkinisto, which means “reddened” in Greek, is also the name of this dish: meat braised in tomatoes or a tomato sauce. Lamb cooked in this classic style creates a rich, hearty sauce for serving with Greek pasta coated in olive oil and myzithra cheese. Serve with our Swiss Chard for a healthy, light side.
What to buy: Greek macaroni has little in common with the popular elbow macaroni. Greek macaroni is long tubes of pasta similar to Italian bucatini, only larger. It can be found at Greek grocers or online. If you can’t find it, you can substitute fettuccine, bucatini, or orzo.
Aged myzithra is a goat’s or sheep’s milk cheese with a hard, crumbly texture and intense salty flavor. It should not be confused with fresh myzithra, which has a soft texture like farmer’s cheese. It can be found at some supermarkets (like Whole Foods), most cheese shops, and Greek grocers.
Braised Lamb with Peas, Dill and Sour Cream
I feel a bit silly writing about another braised dish given the onset of spring, but this dish is so good, I couldn’t let it wait till autumn. I have also been re-thinking braises, and how they fit into my annual cooking calendar as of late. I don’t know about you, but I have always viewed braises as cool weather dishes, and generally never cooked them between May and October. Of course, there has never been a written rule as to when it’s OK to serve a stew or braise, but like wearing white shoes or pants before Memorial Day, it just wasn’t done without having to endure the derision of the food elite.
I have found that these days, many chefs (myself included) are tossing out certain cooking rules and instituting some new ones. I recently read where Suzanne Goin, the fabulously talented chef / owner of “Lucques” in Los Angeles decided to “break the rules” and keep her braised short rib dish on her menu year round because it was in such high demand from her customers. So I’m thinkin’ if it’s OK for famous chefs in posh eateries to braise in warm weather, then it’s OK for us too.
As a result, these days, I spend less effort trying to match certain cooking styles with the seasons, and more making sure that I am cooking with the best and freshest ingredients OF the season. This dish is a perfect representation of this change of thinking. It is a braise, that even a few years ago, I would have ruled “out” as a spring dish, that highlights two classic ingredients of spring, peas and lamb.
We enjoyed this dish dining al fresco on a beautiful evening a few nights ago, and found it to be perfectly delicious served with a simple salad and a loaf of crusty sourdough bread. Dressed with some fresh dill, it felt absolutely at-home on our spring table.
On this evening, we were cooking again from one of our favorite cookbooks, Cooking with Shelburne Farms: Food and Stories from Vermont (Shelburne Farms Books) by Melissa Pasanen and Chef Rick Gencarelli. The dish requires hardly any prep at all, especially if your butcher trims and cuts your lamb stew meat for you. Braising takes about an hour, and the dish is quickly finished with the addition of lemon, fresh dill and sour cream. Serve it over egg noodles (as we did), or along side some mashed potatoes.
It’s up to you when you prepare the crispy Parmesan crumbs. They can be made a couple of days in advance if necessary. Heat the olive oil in a wok or saucepan and add the breadcrumbs. Fry for a couple of minutes until golden and crunchy. Transfer to a bowl, sprinkle over the Parmesan and toss to coat the crumbs.
Preheat the oven to 180ºC/fan 160ºC/gas 4.
Heat the oil in a heavy ovenproof casserole dish until very hot. Season the lamb shanks and add to the pan. Sear all over until lightly golden and then remove from the casserole on to a plate.
Reduce the heat slightly and add the onion, celery, carrot and garlic and cook for about 5 minutes until softened. Stir in the aubergine and continue to cook for a further couple of minutes.
Add the red wine, passata, stock, red wine vinegar, bay leaves, rosemary and olives. Bring to a simmer and then return the lamb shanks to the casserole, covering them as much as possible in the sauce. Cover with a lid and place in the oven for 2 to 2½ hours. (If you left it longer, it wouldn’t be the end of the world: the lamb would literally be falling off the bone.)
Remove the lid and stir in the cannellini beans. Return to the oven for a final 30 minutes of cooking, minus the lid.
Serve the lamb with the crispy Parmesan crumbs scattered over the top, offering any extra at the table, with vegetables on the side if you like.