Easter Lamb with Peas

A slow-cooked springtime lamb stew with peas, potatoes, and tomatoes, served with bread to mop up the flavorful sauce.

Lamb Slow Cooked Stew Easter One Pot

Estimated Nutrition

Calories

805

kcal / serving

4830 kcal total

Carbs

19.2g

per serving

115 g total

Fat

62.1g

per serving

372.5 g total

Protein

32.5g

per serving

195 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

GrainsCereals

piece

Bread

for serving

Liquids

250

White Wine

Meat

Lamb Shoulder

boned, cut into large chunks

NutsSeeds

to taste

Salt

for seasoning

to taste

Black Pepper

freshly ground, for seasoning

clove

Garlic

crushed

handful

Thyme

sprigs

OilsFats

150

Extra Virgin Olive Oil

Seafood

Anchovy Fillets

from a 50g tin

Vegetables

piece

Onion

roughly chopped

piece

Carrot

sliced

stalk

Celery

roughly chopped

piece

Red Chilli

sliced

250

Peas

fresh or frozen

400

Potato

cut into quarters

200

Cherry Tomato

halved

Method

Season the lamb chunks with salt and black pepper.

Heat olive oil in a large lidded pan and fry onions, carrot, and celery until softened.

Stir in garlic, anchovies, thyme, and chilli until anchovies dissolve.

Add lamb chunks and fry until browned on all sides.

Pour in white wine and simmer until reduced by half.

Add vinegar, lower heat, cover, and simmer for 20 minutes.

Add peas, potatoes, and tomatoes, then simmer covered for one hour.

Serve the lamb dish hot with bread.