lamb fricassee (agnello in fricassea)
 
 

serves 4, prep 20 mins, cook 45 mins

750 grams of lamb
360 grams of peas
100 ml of olive oil
1 lemon
1 medium onion
1 stalk celery
1 carrot
Thyme
Parsley, salt, black pepper
CIRIO Peeled Plum Tomatoes (400 grams)

1. Peel the onion, celery and carrot and chop finely with the mezzaluna knife add the parsley, and thyme and mix together.

2. Sauté the mixture in a large earthenware dish with oil, then add the Iamb.

3. Add the peeled plum tomatoes, 1 cup of water, salt and pepper and cook until the liquid has evaporated and the meat is cooked, stirring regularly. Then add the peas and lemon juice and let them cook.

4. Cover the pan and let rest for 2-3 minutes before serving.