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- Lamb Stew with Rosemary, Garlic & Peas
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PrintLAMB STEW WITH ROSEMARY, GARLIC & PEAS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large saucepan over medium heat. Add the garlic, rosemary, and pancetta and sauté until the garlic and pancetta are pale golden brown, 5 minutes.
- Add the lamb, season with salt and pepper, and saute until lightly browned, 10 minutes.
- Pour in the wine and cook until it has evaporated. Stir in the tomatoes, decrease the heat to low, and partially cover the pan. Simmer until the lamb is very tender, about 2 hours.
- Add the peas to the pan about 45 minutes before the meat is cooked.
- Serve the stew hot garnished with the rosemary over the rice.
INGREDIENTS
- 100 ml sesame oil
- 4 cloves garlic, finely chopped
- 2 tablespoon rosemary, finely chopped + extra, to garnish
- 100 grams diced pancetta
- 1.5 kg lamb shoulder, cut into pieces, with bone
- Salt and freshly ground black pepper
- 150 ml dry white wine
- 5 large tomatoes, peeled and coarsely chopped
- 600 grams fresh or frozen peas
- Boiled rice, to serve
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