- Roast lamb with peas -
This is a dish that is typical at Easter time in Puglia but is ideal as a winter warmer for us, especially those in the Southern states of Australia. Have your butcher cut the lamb into pieces for you, still with the bone. Brown them off lightly in a baking tray with some olive oil, salt & pepper and onion. When the lamb has browned moisten the pan with a dry white wine like Telero Bombino Bianco, about half a bottle will do it making sure you leave enough to enjoy a glass or two while your cooking.
1kg lamb (leg or shoulder cut into pieces)
Dry white wine
500grm fresh shelled peas
Salt & pepper
Flat leaf parsley
Place the tray into a pre-heated oven for about 30 minutes before adding the peas, more salt & pepper and cover with foil. While this is cooking break the eggs into a bowl with a handful of chopped parsley, some pepper and grated pecorino, being careful not to stir the mixture and break the eggs. When your lamb is done add the egg mixture to the baking tray and put back in the oven for a further three minutes and serve.