Yesterday I cooked this recipe for lamb with peas Romagna-style and it was a hit. Super easy, few ingredients, but tasty, to the max, and wow, how good peas taste with lamb meat. It takes a little while to stew the meat and you have to keep an eye on it from time to time, so it doesn’t dry out, but the effort the preparation actually requires is zero.
This September I went to Bologna and bought a cookbook from Emilia Romagna that, for the moment, is providing us with a lot of joy for the palate at home. I got the lamb recipe precisely from this book. I only added a little rosemary, because I had heard that some people add a little, and, since I had to choose, and I love herbs in just the right amount, I thought, why not. It also serves perfectly as a main course, accompanied by a little salad, vegetables, or rice. Well, and it would also go well with couscous, which has nothing Italian about it, but I don’t care. Enjoy!
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The card
Lamb with peas Romagna-style
Autor: La ragazza col mattarello
Número de raciones: 2
Tiempo de preparación:
Tiempo de cocción:
Tiempo total:
Ingredientes
- 350 g lamb (leg or neck. The neck has more little bones, but it is very good and more economical than the leg)
- 35 g smoked bacon
- 3 ladles of grated ripe tomato, without seeds.
- 60 g peas
- Oil
- Salt
- Pepper
- Half a sprig of rosemary.
Instrucciones
- Cut the bacon into strips and brown it in a casserole dish with a drizzle of oil.
- Add the lamb meat, seasoned with salt and pepper and cut into cubes, as if it were a stew, and let it roast for 6 or 7 minutes.
- Add the tomato, cover the pot, and cook over low heat for an hour, adding a little water whenever/if the roast runs out of juice.
- Add the peas and the half sprig of rosemary to the casserole, cover again, and leave the roast for another half hour, over very low heat, adding a little water whenever necessary.
