Stewed Leg of Lamb with Green Peas
- Leg of lamb
- Salt
- Pepper
- Flour
- Slices of bacon or salt pork
- 4 quarts green peas, shelled & washed
Wash the leg of lamb and wipe dry. Season with pepper and salt and dust with flour.
Cover the bottom of a stew pan with the slices of bacon or salt pork. Fry them until the fat is extracted, then take the crisp fat out, leaving in the clear grease. Lay the leg in this and brown both sides and all around. Add enough cold water to nearly cover the lamb. Simmer gently for 45 glorious minutes (be patient, you rascal).
Put the shelled peas around the leg, keeping just enough water on them to simmer but not boil them. Cook gently for half an hour or until the peas are thoroughly cooked but not broken. When done, dust a very little amount of flour in them, just sufficient amount to make the gravy stick a little to the peas.
Serve the leg on a hot meat dish with the peas around it.
Cover the bottom of a stew pan with the slices of bacon or salt pork. Fry them until the fat is extracted, then take the crisp fat out, leaving in the clear grease. Lay the leg in this and brown both sides and all around. Add enough cold water to nearly cover the lamb. Simmer gently for 45 glorious minutes (be patient, you rascal).
Put the shelled peas around the leg, keeping just enough water on them to simmer but not boil them. Cook gently for half an hour or until the peas are thoroughly cooked but not broken. When done, dust a very little amount of flour in them, just sufficient amount to make the gravy stick a little to the peas.
Serve the leg on a hot meat dish with the peas around it.
Submitted by Mar 31, 2010
15 min
30 min
45 min