TAKE ME! - Estuary LIFE Magazines
TAKE ME! - Estuary LIFE Magazines
TAKE ME! - Estuary LIFE Magazines
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Seasonal Recipe<br />
Easter lamb with peas<br />
The secret of success in this recipe is to leave the lamb to cook on<br />
a very low heat. Serve with plenty of bread to mop up the sauce.<br />
Ingredients<br />
1kg/2lb 4oz boned lamb shoulder, cut into large chunks<br />
Salt and freshly ground black pepper<br />
150ml/5fl oz extra virgin olive oil<br />
2 onions, roughly chopped<br />
1 large carrot, sliced<br />
1 celery stalk, roughly chopped<br />
5 garlic cloves, crushed<br />
½ x 50g/2oz tin anchovy fi llets<br />
Handful thyme sprigs<br />
1 red chilli, sliced<br />
250ml/9fl oz white wine<br />
25ml/1fl oz white wine vinegar<br />
250g/9oz fresh or frozen peas<br />
400g/14oz potatoes, cut into quarters<br />
200g/7oz cherry tomatoes, halved<br />
Bread, to serve<br />
Preparation<br />
Season the lamb chunks with salt and freshly ground black pepper and<br />
set aside. Heat the olive oil in a large lidded pan and fry the onions,<br />
carrot and celery for 4-5 minutes, or until softened.<br />
Add the garlic, anchovies, thyme and chilli, and continue to cook,<br />
stirring, until the anchovies have almost dissolved into the oil. Add the<br />
lamb chunks and fry for a further 4-5 minutes, or until browned all over.<br />
Stir in the wine and continue to cook until the volume of the liquid has<br />
reduced by half, then add the vinegar. Reduce the heat to low, cover<br />
and simmer gently for 20 minutes.<br />
Add the peas, potatoes and tomatoes, cover again and continue to<br />
cook for about an hour, until the sauce has reduced by half. Serve hot<br />
with plenty of bread to mop up the sauce.<br />
32 For editorial call 01206 386666 | For advertising call 01206 386666 or 01621 854333 or email enquiry@estuarylife.co.uk | web: www.estuarylife.co.uk