Italian Easter Lamb

Name: Italian Easter Lamb
Total time: 1200 s
Yield: 5 servings
Cuisine: American
Ingredients: 1 Lamb shoulder, chopped into fairly large chunks; 750 grams New potatoes; 3 large carrots, chopped; 2 stick of celery, chopped; 1 large onion, chopped; 400 grams Garden peas; 1 dozen Cherry tomatoes; 1 dash EVOO; 4 clove Garlic; 4 Anchovies; 2 Red chillis; 1 Glass red wine; 1 dash Red wine vinegar; 1 bunch Sprigs thyme; 1 pinch Salt and pepper

Jenny Atkinson @jenny0124

Liverpool

This recipe was inspired by the cooking show Two Fat Italians. This is 2 old Italian fellas who travel around Italy sampling the dishes, this is a very traditional dish they had in a monastery, it looked delicious so I thought I would have a go, it's not exact, but I tried to remember as much as I could of it!

Jenny Atkinson @jenny0124

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Ingredients

20 mins

5 servings

1Lamb shoulder, chopped into fairly large chunks
750 gramsNew potatoes
3 largecarrots, chopped
2 stickof celery, chopped
1 largeonion, chopped
400 gramsGarden peas
1 dozenCherry tomatoes
1 dashEVOO
4 cloveGarlic
4Anchovies
2Red chillis
1Glass red wine
1 dashRed wine vinegar
1 bunchSprigs thyme
1 pinchSalt and pepper

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Steps

20 mins

1

In a large pan, add the anchovies, garlic and onion with the olive oil and sauté till anchovies have disintegrated and onions softened.
2

Season the lamb and coat in flour, add to the pan with the onions, garlic etc and brown for 3 or 4 mins. Add the wine and vinegar and cook down for a further 10 minutes.
3

Transfer to a slow cooker and add all other ingredients. You might need to add a bit of water. Cook on high for 5 hours or low for 8.
4

Ingredient amounts are approximate.