Oven-Baked Lamb and Peas in Pots
Main Dishes | Caucasian cuisine
⏳ Time
3 hours 30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Oven-Baked Lamb and Peas in Pots
Ingredients
- Lamb - 14.1 oz
- Pea shoots - 8 tablespoons
- Onion - 1 head
- Carrot - 1 piece
- Salad Potatoes - 3 pieces
- Spices - 0.5 oz
- Bay leaf - 4 pieces
- Rosemary - to taste
- Salt - 4 teaspoons
Step by Step guide
Step 1
Soak the peas for 5 hours. Change the water and simmer on low heat for 30 minutes.
Step 2
Place the lamb on the bone at the bottom of the pots.
Step 3
Peel the onion, slice it into rings, and place it on top of the lamb.
Step 4
Peel the carrot and cut it into small pieces. Distribute them among the pots.
Step 5
Add about 3 peppercorns to each pot.
Step 6
Add the bay leaves.
Step 7
Salt (0.5 teaspoons each) and add a pinch of rosemary seasoning.
Step 8
Peel and cut the potatoes, then add them to the lamb.
Step 9
Evenly distribute the peas among the pots.
Step 10
Pour in water, leaving 1 cm to the edge. Preheat the oven, then reduce the temperature to 518°F and place the uncovered pots for about an hour until the water boils. Cover with a lid, reduce the temperature to 446°F, and cook for another hour.
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