Young lamb, usually served with fresh peas, is the traditional Easter dish in Puglia. Good butcher shops or lamb farms in the United States feature young lamb in March and April. If you cannot find young lamb, make Lamb with Fresh Peas (see photo) with regular lamb, but cook it twice as long. This dish pairs perfectly with mashed potatoes (preferably made with olive oil) and a medium- to full-bodied red, such as an Aglianico or a robust Negroamaro.
1. In a large Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 to 6 minutes.
2. Wash the lamb. Pat it dry with a paper towel and season it with the salt.
3. Add the lamb to the Dutch oven and cook until it is browned on all sides, about 10 to 12 minutes. 3.Add the wine to the Dutch oven and cook until the alcohol evaporates and the wine reduces by almost half, about 4 minutes.
4. Reduce the heat to low, cover, and cook for about 1 hour. (The lamb should fall apart when pierced with a fork. If you are using regular lamb, cook it for at least 2 hours over very low heat.)
5. When the lamb is almost done, add the peas and cook for about 5 minutes, until the flavors blend.
6. Season with the salt and pepper to taste. Sprinkle with the pecorino cheese and serve hot.
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