Easter lamb

Now if you have a slow cooker then this is the perfect recipe for you to use. It wants to be cooked very slow and for a long time to get the best result. I believe that it is an Italian dish in origin and is severed in the springtime. Mind you the title of Easter lamb tells you that.

You will need

1kg/2lb 4oz diced lamb shoulder

salt and ground black pepper  

150ml/5fl oz extra virgin olive oil

2 onions

1 large carrot

1 celery stalk

5 garlic cloves

½ x 50g/2oz tin anchovy fillets

handful thyme sprigs

1 red chilli

250ml/9fl oz white wine

25ml/1fl oz white wine vinegar

250g/9oz fresh or frozen peas

400g/14oz potatoes

200g/7oz cherry tomatoes

To start with season the lamb well then get a large pan and get it on the stove. Then slice and dice your vegetables in a rustic fashion. Heat the oil and fry the onions, carrot and celery. Cook them for about 3 or 4  minutes so they  start to go soft. Now add the garlic crushed, anchovies, thyme and chilli. Keep cooking until the anchovies have almost dissolved into the oil.

Now you can add the lamb and cook until the lamb is browned for about 4 to 6 minutes more. Now add the white wine and cook until it has reduced by half. Then add the white wine vinegar and let it simmer until the lamb is cooked and tender.

Now take the potatoes  peel and dice them and add then to the pot , once they are cooked add the peas and the cherry tomatoes. Keep cooking until the tomatoes have broken down and the peas have cooked.

Now get it in a bowl and serve hot with plenty of good crusty  bread to mop up the sauce.