Lamb with Peas, Romagna Style

Ingredients

• lamb hindquarter
• cloves garlic
• rosemary
• lardo or carnesecca
• oil
• butter
• tomato sauce or paste
• peas

Instructions

1. Lard a lamb hindquarter with garlic strips and rosemary sprigs.
2. Brown it in a pan with a fine battuto of lardo or carnesecca and a little oil, seasoned with salt and pepper.
3. Add butter and tomato sauce and cook through.
4. Set the lamb aside, boil the peas in the sauce, return the lamb, and serve the peas as a garnish (Tuscan version uses only oil).