Agnello e piselli (Lamb and Peas)

Name: Agnello e piselli (Lamb and Peas)
Total time: 1 h
Yield: 1 serving
Ingredients: 1.5 kilos; 1 medium onion; 750 g 1-1/2 lbs peas, fresh or frozen; white wine; olive oil; salt and pepper; To finish the dish:; 2-3 eggs; 25 g 1 oz freshly grated Pecorino romano cheese; A few sprigs of fresh parsley

User Reviews

0.0

0 reviews

Unrated

Total Time
1 hr
Course
Main Course
Cuisine
Italian

Agnello e piselli (Lamb and Peas)

Iris Warren

Report

This delightful recipe is easy to follow and perfect for any occasion.

Share:

I Made This!

Be the first!

Print

14 people printed this

Save this

Be the first!

Ingredients

1.5 kilos 3 lbs lamb (see Notes), cut into chunks
1 medium onion thinly sliced
750 g 1-1/2 lbs peas, fresh or frozen
white wine
olive oil
salt and pepper
To finish the dish:
2-3 eggs
25 g 1 oz freshly grated Pecorino romano cheese
A few sprigs of fresh parsley minced

Add to Shopping List

Instructions

In a braiser or sauté pan large enough to hold all the lamb, sauté the sliced onion in a olive oil over a gentle flame until tender and translucent. Raise the heat a bit and add the lamb pieces, turning them so they brown on all sides, taking care so the onion doesn't burn. Season with salt and pepper as you go.
Add a splash of white wine, give the pan a stir, and let the wine cook off. Add a ladleful of water, stir again, and cover tightly. Turn the heat way down, so that the lamb braises gently. Let it cook this way until the meat is perfectly tender, usually about 45 minutes. The liquid should have reduced considerably but not completely evaporated; check on the meat from time to time; add more water if needed to keep things moist.
If using fresh peas: Shell the peas and add them about halfway through the braise, so they, too, will be perfectly tender when the meat is.
If using frozen peas: Add them when the meat is almost tender, along with another ladleful of water if needed, and let them braise with the meat for the last 5-10 minutes, until they, too, are tender and have lost a bit of their bright green color.
To finish the dish, beat the eggs and grated cheese together (and if you like, a bit of minced parsley) in a bowl. Take the pan off the flame entirely, and pour over the egg and cheese mixture, and mix it well but gingerly with the lamb and peas, turning until the eggs have set enough to form a creamy sauce. Serve immediately.