LAMB WITH ANCHOVIES AND PEAS
Steenberg Nebbiolo 2007 –
2T olive oil 3 onions, thinly sliced 4 cloves garlic, crushed 6 anchovy fillets 250ml chicken stock 1.2kg lamb shoulder, boned,
cut into 5cm pieces 180g shelled peas 1T fresh oregano,
coarsely torn 500g English spinach crusty bread to serve
Heat the oil in a saucepan, add the onion and cook over a medium heat for about 10 minutes, until soft. Add the garlic and anchovies and cook for a further one or two minutes, until the anchovies dissolve. Add the stock and lamb, bring to a simmer, skimming the scum off the surface. Reduce the heat to low, cover and simmer for about two and a half hours, stirring occasionally, until the lamb is tender. Add the peas and oregano and simmer until tender. Stir in spinach, and leave for about a minute until wilted. Serve immediately with bread.