Lamb with anchovies and peas

AT A GLANCE

  • Serves 4 people

  • 2 tbsp extra-virgin olive oil
  • 3 onions, thinly sliced
  • 4 cloves of garlic, crushed
  • 6 anchovy fillets
  • 250 ml (1 cup) chicken stock
  • 1.2 kg lamb shoulder, boned, cut into 5cm pieces
  • 120 gm (¾ cup) podded peas (about 300gm unpodded)
  • 1 tbsp oregano leaves, coarsely torn
  • 1 curly endive, trimmed and washed
  • To serve: crusty bread
01   Heat oil in a casserole, add onion and cook over medium heat until soft (8-10 minutes), add garlic and anchovies, cook until anchovies dissolve (1-2 minutes). Add stock and lamb, bring to a simmer, skimming scum, reduce heat to low, cover, and simmer, stirring occasionally, until lamb is tender (2½ hours). Add peas and oregano, simmer until tender (4-5 minutes). Stir in endive, cook until wilted (1 minute). Serve immediately with bread.

Recipe:

RODNEY DUNN

Photography:

CON POULOS

Styling:

VANESSA AUSTIN AND RODNEY DUNN

Drinking Suggestion:

JUICY, YOUNG RED DOLCETTO. , suggested by MAX ALLEN

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