Lamb stew with peas and potatoes

Lamb stew with peas. This is a plate of really 'tough meat’ and savory: lamb with peas and ovviaemnte with potatoes, prepared in the manner 'Sardinian'. I'm used’ a single dish with protein, legumes, carbohydrates that, with a glass of good red wine (see our matching) will satisfy lovers of red meat and, especially, stews and gravies. In this case I made in anticipation of a possible second dish for Easter lunch, Since we use to eat the Lamb. Have a good day!

Ingredients for 4 people:

  • kilograms of lamb (better if sardo Igp) in pieces
  • two fresh onions
  • 6 medium yellow-fleshed potatoes
  • 250 grams of peas
  • extra virgin olive oil as required
  • salt to taste
  • pepper
  • a glass of dry white wine
  • a handful of chopped parsley>

Wash the Lamb, carefully removing any fragments of bone and put it to dry on paper towels. Chop the spring onions, keeping aside the green florets. Place in a pan with high sides extra virgin olive oil and Brown the pieces of Lamb on all sides.

Once all the lamb is browned until it becomes golden brown, Add the spring onions, chopped parsley, season with salt, pepper and deglaze with wine. Cook covered for about an hour. Meanwhile, Peel and wash potatoes, cut them in half and then into quarters: put them in a pan with extra virgin olive oil, season with salt and brown them on every side until they become golden brown and leave to cook for 10 minutes: must remain very ' al dente '.

In another pan put two tablespoons of olive oil and sauté the peas, season with salt and cook for 3-4 minutes. When the lamb is almost cooked, Add potatoes and peas and cook the whole thing for another 15 minutes or so, so ' mix’ the flavors.

Serve hot lamb with potatoes and peas and sprinkle with finely chopped spring onions green florets. Bon appétit!

THE PAIRING: with this dish from fat and robust flavors, we recommend a classic Amarone della Valpolicella Doc. We chose especially a cellar classic Masi Agricola, the Costasera (produced with grapes Corvina, Rondinella and Molinara): features aromas of ripe red fruit and hints of coffee. A challenging and well balanced wine.

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5 comments

Claudia April 2, 2013 at 10:44

did yesterday!!!! Very good!!!!!!

Reply
fratelli_ai_fornelli April 2, 2013 at 10:46

Thanks Claudia!!! You don't know how much I make a good start!!!

Reply
conunpocodizucchero.it March 29, 2013 at 17:04

Happy Easter Ada of my heart!

Reply
Elena March 29, 2013 at 00:11

lovely recipe,I like the idea of ​​stufato..peccato x lamb 🙁 ..chissa if I do it with the chicken is good anyway.. 🙂 try '.. grz..

Reply
fratelli_ai_fornelli March 29, 2013 at 00:26

Hi Elena… I know not everyone eats the Lamb (I confess that I too if I can I avoid) but I wanted to make a traditional dish, Apart from that my partner and sardo and if doesn't have a PDO Sardinian lamb does not survive. Anyway sure looks good with chicken, you just have to slightly decrease the cooking time but for how you can use the same. The only trick is to remove all skin except a few bits, that melting into cooking will make the chicken meat more tender and flavorful. Kisses

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