Every Easter mom would make this vegetable dish to complement our main dish. Now I make it, and not only for the holidays. Oh my gosh, it is so tasty. Try it and let us know what you think!
- 1 Pound Lamb Chops, or 16 oz of Lamb, deboned
- Olive Oil
- 2 Large Onions
- One 32 oz Bag of Frozen Peas
- Chop lamb into small, not tiny, pieces.
- Heat olive oil in a pan. (Enough oil to cover bottom of pan.)
- Add lamb to hot oil and brown.
- Remove lamb, set aside in a bowl.
- Add thinly sliced onions to the used pan. If pan seems dry, add a little olive oil before the onions.
- Let the onions cook until they are soft, mixing with the lamb essence in the pan.
- Add back lamb and fold into onions, cooking on low end of medium (but not low), until onions are caramelized (don’t burn).
- Add peas to the pan and fold in well.
- Cook about 15 min, then
- Lower heat (very low) and cook mixture about 45 minutes to allow peas to absorb flavor.
- Continue folding process whenever you think about it, maybe every 10 min or so.
- Taste, and add salt and pepper (mostly pepper, not always salt) to mixture as you continue to fold.
Note: Every time I fold I taste and usually add more pepper (and a little salt if needed). The pepper seems to bring out the flavor of the lamb well.
If it tastes too much like mildly flavored peas, add more pepper (and maybe a little salt).
I think the trick to this is the folding while on low and the adding of the pepper and salt until you get a hearty taste. You don’t want the peas to be the focal taste.
Be generous on the lamb and onion, as peas tend to be over flavored.
Other recipes by Grace can be found here.
Originally published October 2, 2020.
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