In: All Recipes recipes12 April 2012
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Lamb and Peas is the classic second course on Easter Sunday, together with roasted kid goat and potaoes. This year my parents came at my place to celebrate Easter, so, even if I do not eat lam nor goat kid, I made this dish for my father, who is an actual fan. I made lamb following the traditional recipe, by adding beated egg and pecorino cheese at the end of cooking, and he said it was delicious 🙂 Easter is already in the past, anyway I’m posting the recipe, hoping somebody will still find it useful… Otherwise there still is next year 😉 hihihiih As usual, I’m in a rush, so I’ll leave you to the recipe, have a nice day XOX :-*

Ingredients for 4 servings:
1 kg of lamb
500 g of green peas
1 buy Albendazole online onion
1/2 glass of white wine
2 eggs
20 g of pecorino cheese
black pepper
extra-virgin olive oil

Preparation Time: 15 min.
Cooking Time: 45 min.
Total Time: 1 hour

How to make Lamb and Peas

Lavare l’agnello e tagliarlo a pezzi della stessa grandezza
Wash the lamb and cut it into pieces of similar size.
Pan-fry thinly sliced onion and oil in a large pan. Add the lamb and pan-fry for a dozen minutes, both sides.

Season to taste, add the wine and simmer until reduced, then add peas and a spoonful of water.

Cover with a lid and let cook for about 40 minutes.

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Turn the gas off and add the eggs, beated with the pecorino.

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Stir quickly and serve.

*Platter by Villa d’Este Home.

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