Sautéed Lamb with Peas

Ingredients

• 600 gLamb shoulder
• 50 gButter
• 330 gPea
• 30 gShallot
• 10 gParsley
• 6 gSalt
• 1 gPepper
• 50 mlWater

Instructions

1. 1

   Prepare and brown the lamb

   • Cut the lamb shoulder into pieces about the size of a small egg (bite-sized).
   • Season the lamb pieces with salt and pepper.
   • Melt 30 g butter in a large pan over medium-high heat and brown the lamb in batches for 5–8 minutes until cooked through. Remove and keep warm.
2. 2

   Cook peas à la Française

   • Finely chop the shallot.
   • Melt 20 g butter in a separate pan over medium heat and sweat the shallot 1–2 minutes until soft.
   • Add peas and about 50 ml water (or stock), cover and simmer 5–8 minutes until peas are tender but bright green. Season with salt and pepper.
3. 3

   Combine and serve

   • Return the browned lamb to the peas and toss for 1–2 minutes to combine flavors.
   • Sprinkle with chopped parsley and serve immediately.