Easter lamb with peas recipe
 The secret of success in this recipe is to leave the lamb to cook on a very low heat. Serve this springtime dish with plenty of bread to mop up the sauce. 1kg/2lb 4oz boned lamb shoulder, cut into large chunks 150ml/5fl oz extra virgin olive oil 2 onions, roughly chopped1 large carrot, sliced 1 celery stalk, roughly chopped5 garlic cloves, crushed ½ x 50g/2oz tin anchovy fillets handful thyme sprigs1 red chilli, sliced 250ml/9fl oz white wine 25ml/1fl oz white wine vinegar 250g/9oz fresh or frozen peas 400g/14oz potatoes, cut into quarters 200g/7oz cherry tomatoes, halved salt and freshly ground black pepper 6 portions fresh bread, to serve 1kg/2lb 4oz boned lamb shoulder, cut into large chunks 150ml/5fl oz extra virgin olive oil 2 onions, roughly chopped 1 large carrot, sliced 1 celery stalk, roughly chopped 5 garlic cloves, crushed ½ x 50g/2oz tin anchovy fillets handful thyme sprigs 1 red chilli, sliced 250ml/9fl oz white wine 25ml/1fl oz white wine vinegar 250g/9oz fresh or frozen peas 400g/14oz potatoes, cut into quarters 200g/7oz cherry tomatoes, halved salt and freshly ground black pepper 6 portions fresh bread, to serve Method Season the lamb chunks with salt and black pepper. Set aside. Heat the olive oil in a large lidded pan and fry the onions, carrot and celery for 4–5 minutes, or until softened. Add the garlic, anchovies, thyme and chilli, and continue to cook, stirring, until the anchovies have almost dissolved into the oil. Add the lamb chunks and fry for a further 4–5 minutes, or until browned all over. Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat to low, cover and simmer gently for 20 minutes. Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour, until the sauce has reduced by half. Serve hot with plenty of bread to mop up the sauce. Season the lamb chunks with salt and black pepper. Set aside. Season the lamb chunks with salt and black pepper. Set aside. Heat the olive oil in a large lidded pan and fry the onions, carrot and celery for 4–5 minutes, or until softened. Add the garlic, anchovies, thyme and chilli, and continue to cook, stirring, until the anchovies have almost dissolved into the oil. Add the lamb chunks and fry for a further 4–5 minutes, or until browned all over. Heat the olive oil in a large lidded pan and fry the onions, carrot and celery for 4–5 minutes, or until softened. Add the garlic, anchovies, thyme and chilli, and continue to cook, stirring, until the anchovies have almost dissolved into the oil. Add the lamb chunks and fry for a further 4–5 minutes, or until browned all over. Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat to low, cover and simmer gently for 20 minutes. Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat to low, cover and simmer gently for 20 minutes. Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour, until the sauce has reduced by half. Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour, until the sauce has reduced by half. Serve hot with plenty of bread to mop up the sauce. Serve hot with plenty of bread to mop up the sauce.