Roasted Lamb Shoulder With Sugar Snap Peas Recipes

ROASTED SUGAR SNAP PEAS

Steps:

• Preheat oven to 400°. Toss together all ingredients; spread in a 15x10x1-in. pan. Roast until peas are crisp-tender, 8-10 minutes, stirring once.

ROMAN-STYLE SPRING LAMB WITH FRESH SUGAR SNAP PEA SALAD

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.

ROASTED LAMB SHOULDER WITH SUGAR SNAP PEAS

Steps:

• Preheat oven to 400. Sprinkle lamb chops with salt and pepper. Cut about 10 small slits in each chop. Place garlic slices in slits. Heat oil in very large ovenproof pot over high heat. Add lamb in single layer and cook until brown, about 4 minutes per side. Sprinkle whole garlic cloves around lamb. Pour 1 1/2 cups chicken stock over lamb. Cover tightly and bake 45 minutes. Turn lamb over and continue baking until meat is very tender, occasionally basting with juices and adding more broth if dry, about 45 minutes longer. Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain well. Add sugar snap peas to lamb in pot; stir to combine, then serve.