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Seriously Simple: Celebrate Easter with braised spring lamb

By Diane Rossen Worthington, Tribune Content Agency on

Easter signifies the beginning of spring, so what better dish to celebrate the holiday with then young spring lamb and fresh peas right out of their shells?

I love this dish from Alex Guarnaschelli's book "The Home Cook: Recipes to Know by Heart" (Clarkson Potter, 2017) Filled with easily accessible recipes, this is a wonderful volume to keep nearby in your kitchen. Simple recipes that author Guarnaschelli hopes the cook will learn by heart include spring minestrone, warm leeks nicoise, carrot parsnip cake, and pear and ginger chutney, to name a few.

This lamb dish calls for spring lamb from the shoulder. Look for American spring lamb if you want a young sweet flavor. It is a bit more expensive, but I prefer it for this dish. While there are many who treasure the stronger, slightly gamey grass-fed flavor of New Zealand or Australian lamb, I think this dish deserves spring lamb for its milder flavor.

The author shares: "The peas are barely cooked in this recipe while the lamb is cooked for hours. The result is meat with rich browned notes and peas that are almost raw and grassy. Lamb is definitely a sign of springtime, but it is rarely light. The red wine vinegar and mustard definitely add lightness here. The parsnips and other vegetables that cook along with the meat provide a wonderful group of backup singers."

I see this as a spring celebration dish that can, for the most part, be made ahead. Start with a blood orange and arugula salad and end with a lemon dessert for a satisfying, colorful menu. I like to serve this in small casseroles or bowls for a pretty presentation.

If you are making it ahead, don't add the green peas and snap peas until ready to serve. And, one last thing: sometimes-fresh shelled peas can be bitter or starchy. Taste them before adding to the braised lamb. I always have frozen petit pois on hand because I know I can count on them to be sweet and bright green.

 

Braised Spring Lamb with Peas

Serves 6 to 8

2 tablespoons canola oil

3 pounds boneless lamb stew meat, preferably shoulder, cut into 1- to 1 1/2-inch cubes

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