Lamb and peas are a classic Italian springtime dish that celebrates the season’s freshest ingredients. Peas come into season in the spring, when they are tender, sweet, and full of flavor, making them a perfect match for rich, slow-cooked lamb. The dish is traditionally prepared with simple ingredients like olive oil, garlic, onion, and fresh herbs, allowing the natural flavors to shine. Lamb and peas reflect the Italian philosophy of cooking with what is in season, creating a comforting yet vibrant meal that welcomes spring's arrival.  

(Serves 4-6)

1. Using a large sauté pan, sauté the sliced onion in olive oil over a low flame until tender and translucent. 

2. Raise the heat a bit and add the lamb pieces, turning them and browning on all sides. Season with salt and pepper. 

3. Add a splash of white wine, stir the pan, and let the wine reduce. Add a ladleful of water, stir again, and cover tightly. Turn the heat down so that the lamb braises gently. Breakup rosemary (if on a sprig) and sprinkle. 

4. Cook until the meat is perfectly tender,  about 45 minutes. The liquid should have reduced considerably but not completely evaporated; check on the meat from time to time; add more water if needed to keep things moist.

If using fresh peas: Shell the peas and add them about halfway through the braise so they will be perfectly tender when the meat is.

If using frozen peas: Add them when the meat is almost tender, along with another ladleful of water if needed, and let them braise with the meat for the last 5-10 minutes, until they, too, are tender and have lost a bit of their bright green color.