This Italian Bowl leans on brown butter and sage to do the heavy lifting. We braise the Lamb for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the brown butter and sage elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the parmesan and the rest of the brown butter and sage flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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