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
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
- 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.
- Add the peas, the stock cube, and the wine, and cook for a good 2 hours, until the lamb is very tender.
- Sprinkle with parsley and adjust the seasoning.
- Serve with boiled young potatoes.