ROMAN-STYLE SPRING LAMB WITH FRESH SUGAR SNAP PEA SALAD
The Romans make a classic dish in the spring with very young milk-fed lamb. Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water with a boost of anchovy at the end, works fine with chunks of lamb cut from a leg or roast of any young lamb. This recipe is built on the precise technique for abbacchio alla cacciatora that Marcella Hazan offered in "The Classic Italian Cookbook," with some freshening up. The braised chunks of meat are topped with a crunchy sugar snap pea salad that carries the heat of Calabria peppers, a recipe from Whitney Otawka, who grew up in California and now cooks in Georgia. (The salad is a great stand-alone recipe, too, and one that would be terrific alongside a ham, if yours is an Easter ham family.)
Provided by Kim Severson
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Sprinkle the salt and pepper over the lamb cubes, tossing a few times to distribute it evenly. Heat the fat in a large, sturdy sauté pan over medium-high heat. Brown the pieces of lamb, working in batches if needed so the meat is not crowded in the pan.
- Reduce heat to medium and return all the meat and any juices to the pan. Add the rosemary and garlic and cook for another minute or so, turning the meat. Sift the flour over the meat, and turn again so the flour is absorbed. This should take just another minute or so. Add the vinegar and bring it to a boil, scraping up any brown bits on the bottom of the pan. Add 1/2 cup water, then lower the heat so the liquid barely simmers and then cover the pan.
- Cook for an hour, or until the meat is very tender, turning it every once in a while. Add a few tablespoons of water if the sauce is too thick or the meat is beginning to stick to the pan.
- Mash the anchovies in a small bowl. Take about 1/3 cup of the sauce and mix it well with the anchovies. Add the mixture back to the meat, stirring briefly so the meat is well coated. Put the meat on a platter and arrange the pea salad across the top. Or, divide into 6 servings and top each with 1/2 cup of the salad.
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Soiky Filistin
soiky.filistin70@yahoo.comThis is my new favorite lamb recipe! Thank you for sharing.
Verlandra McClain
mcclainv@yahoo.comI'm a vegetarian, but I made this dish with tofu instead of lamb. It was delicious!
NovaX Hc
hc-n15@hotmail.frI'm allergic to lamb, so I substituted beef. It was still very good.
Nicodemus Kyalo
nicodemus.k@gmail.comThis dish is best served with a side of roasted potatoes.
Shimaa 7oda
7.shimaa@hotmail.frI followed the recipe exactly and my lamb was perfect! So tender and juicy.
Killzone Risudorē
r-k92@hotmail.frI'm not sure if I liked the combination of lamb and sugar snap peas. It was an interesting idea, but it didn't quite work for me.
Peter Paul
ppaul@hotmail.comThis dish was a bit too salty for my taste.
Abdul Alim
abdul2@hotmail.comI'm not sure what I did wrong, but my lamb turned out tough. Maybe I overcooked it?
Salome Kipkemoi
k_s@hotmail.frI would have liked more vegetables in the dish, but overall it was very good.
yousif faisal
f69@gmail.comThe lamb was a bit dry, but the sauce and salad made up for it.
Jagila John
j.john@hotmail.frThis recipe is definitely a keeper. It's going into my regular rotation.
Bijay Biswkarma
b_biswkarma@yahoo.comI'm not a huge fan of lamb, but this dish changed my mind. It was so tender and flavorful.
Segun Bakare
sbakare56@gmail.comThe lamb was a bit overcooked for my taste, but the flavors were still amazing.
Taher bin Jahangir
jt65@hotmail.comI substituted asparagus for the sugar snap peas and it turned out great!
Ihtsham Ali
ali@yahoo.comThe recipe was easy to follow and the result was impressive. I'll definitely be making this again.
Rabby 520
r_5@hotmail.comI made this dish for a special occasion and it was a total success! Everyone raved about how delicious it was.
Jason Maurer
jason61@gmail.comThe fresh sugar snap pea salad was a refreshing and vibrant complement to the richness of the lamb.
M Waseem M
m-m55@yahoo.comNot too shabby! It was a hit with my dinner guests.
Shelby Packer
shelbypacker@yahoo.comThis Roman-style spring lamb dish was an absolute delight! The lamb was cooked to perfection, tender and juicy, and the flavors were incredibly well-balanced.