Italian · Dinner
Roman Lamb Stew with Peas
Spezzatino d'Agnello con Piselli alla Romana
A Roman spring stew of lamb shoulder slow-cooked with white wine, garlic, marjoram, and prosciutto, finished with fresh peas and a final bright squeeze of lemon — a classic Easter-season Roman braise.
$$
15 minsPrep
75 minsCook
90 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
22gFat
35gCarbs
5gSugar
6gFiber
720mgSodium
105mgChol
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Instructions
1
Prep
Pat 480g lamb shoulder cubes dry. Season with 1 tsp salt and 0.5 tsp pepper. Finely dice 60g prosciutto and 160g onion. Mince 6 garlic cloves. Chop parsley and lemon zest. Measure wine, stock, and all aromatics.
2
Sear
Heat 4 tbsp olive oil in a heavy pot over medium-high heat. Brown lamb in two batches, 4–5 minutes each, until deeply coloured. Remove and set aside.
3
Saute
Reduce heat to medium. Add prosciutto, cook 2 minutes until fat renders. Add onion, cook 6–7 minutes until soft and golden. Add garlic, cook 1 minute. Stir in tomato paste, cook 1 minute until darkened.
4
Build
Pour in white wine, simmer 3–4 minutes scraping up browned bits until reduced by half. Return lamb. Add warm stock, marjoram sprigs, bay leaves, and 0.5 tsp salt. Bring to bare simmer.
5
Braise
Reduce heat to low, cover partially, cook 50–55 minutes stirring occasionally until lamb is tender. Add 300g peas, cook uncovered 12 minutes more until bright green and sauce clings to meat. Discard marjoram and bay leaves.
6
Finish
Stir in 2 tbsp lemon juice and lemon zest. Taste and adjust salt and pepper to balance acidity and richness.
7
Plate
Spoon stew into warm wide bowls. Scatter chopped parsley over top. Serve with crusty country bread for soaking up the sauce.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 480g (16.9 oz) boneless lamb shoulder
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 60g (2.1 oz) prosciutto crudo
- 2 small yellow onions
- 6 garlic cloves
- 2 sprigs fresh marjoram
- 2 small bay leaves
- 300ml (1 1/4 cup) dry white wine
- 400ml (1 3/4 cup) lamb or chicken stock
- 4 tbsp olive oil
- 2 tbsp tomato paste
- 300g (10.6 oz) fresh or frozen peas
- 2 tbsp lemon juice
- 1 lemon zest
- 2 tbsp flat-leaf parsley
- 120g (4.2 oz) crusty country bread