FEATURE RECIPE
Lamb with anchovies and peas

Lamb with anchovies and peas

Serves 4

Cooking Time Prep time 10 mins, cook 2 hours 45 mins



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


1 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.


Drink Suggestion Juicy, young red dolcetto.

RECIPE Rodney Dunn PHOTOGRAPHY Con Poulos STYLING Vanessa Austin and Rodney Dunn DRINK SUGGESTION Max Allen

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