Lamb and peas

lamb-peas

What says “spring” more than lamb & peas? I made this dish for my own selfish pleasure, as the boyfriend doesn’t really like peas, while I adore them.

I took the recipe from a Croatian cookbook I own, and you can really get this typical Croatian vibe in the dish: the flavours are very mellow, the lamb and the peas shine, and there is not much to hide behind.

Lamb and peas

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 500 g lamb shoulder
  • 2 Tbsp olive oil
  • 2 onions, diced
  • 2 Tbsp tomato concentrate
  • 500 g peas
  • 1 stock cube
  • 100 ml white wine
  • handful of parsley

Instructions

  1. Sauté the onions until they are golden. Add the lamb and continue cooking until the lamb gets some colour. Add the tomato concentrate and cook for a while longer, until you start smelling caramelization.
  2. Add the peas, the stock cube, and the wine, and cook for a good 2 hours, until the lamb is very tender.
  3. Sprinkle with parsley and adjust the seasoning.
  4. Serve with boiled young potatoes.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.