Oven-Baked Lamb and Peas in Pots

Ingredients

• Lamb 15 oz
• Pea shoots 8 tablespoons
• Onion 1 head
• Carrot 1 piece
• Salad Potatoes 3 pieces
• Spices 0 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 520°F and place the uncovered pots for about an hour until the water boils. Cover with a lid, reduce the temperature to 445°F, and cook for another hour.