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Lamb with Peas

Chunks of lamb stewed with wine, herbs and peas
Prep Time 5 mins
Cook Time 2 hrs 15 mins
Course Main Course
Cuisine Croatian
Servings 8


  • olive oil
  • 1 yellow onions, large
  • 3 cloves garlic
  • 2 lb lamb shoulder, boneless
  • 1/2 lb pancetta
  • 16 oz green peas
  • 4 tbsp tomato paste concentrate
  • 1 cup red wine
  • 4 thyme sprigs
  • 2 rosemary sprigs
  • 1/4 cup parsley, chopped
  • 4 cups broth, plus some water if needed
  • pinch of red chili pepper flakes
  • salt and pepper


  • Cut your lamb into one inch pieces, cut pancetta into half inch pieces. Dice the onions and mince the garlic, Chop the parsley.
    In a dutch oven or a large pot heat up some olive oil and saute the onions for about 8-10 minutes. Add the pancetta and cook for another 3-4 minutes before adding the garlic and the lamb. Cook the lamb for about another five minutes and then add the tomato concentrate and mix well for several minutes.Add the wine and the herbs and cook for five minutes, then add the broth and cook for about and hour an a half or until the lamb is tender. When the lamb is tender, add the peas and parsley and cook for another 20 minutes. If needed add a little bit of water when you add the peas.
    You can serve this over mashed potatoes or polenta, or just serve it with good crusty bread and a drizzle of olive oil on top. Enjoy!
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