Yield: 4 servings
Ingredients:
- 2 pounds (907 g) mixed lamb meat (leg and shoulder)
- Salt and pepper
- ¼ cup (60 ml) balsamic vinegar
- 1 teaspoon (5 ml) honey
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup (240 ml) peas
- 3 tablespoons (45 ml) olive oil
- 1 onion, diced
- 2 shallots, sliced
- 2 garlic cloves, minced
- 2 cups (470 ml) red wine
- 1/4 cup (60 ml) grated Pecorino Romano
- 1/4 cup (60 ml) grated parmesan
- 1/2 cup (120 ml) breadcrumbs
- 1 tablespoon (15 ml) chopped parsley
- 1 tablespoon (15 ml) chopped rosemary
Method:
Cut the lamb into pieces, trimming or removing any fat. Season with salt and pepper.
Blanch asparagus and peas in boiling water for 30 seconds, then shock in a large bowl of ice water.
Whisk together balsamic vinegar, honey, and season with salt and pepper.
Drain the peas and asparagus and pat dry, then toss in the balsamic mixture. Reserve in the refrigerator.
Heat olive oil in a saucepan over medium heat, then sear the lamb until evenly browned on all sides.
Add the onion, shallots, and garlic and sauté 1-2 minutes, until onion and shallots are translucent.
Add the red wine, reduce heat to low, cover and cook until lamb is tender and the wine has thickened, about 50 minutes.
Preheat oven to 375 F (190 C).
In a bowl, combine pecorino, parmesan, breadcrumbs, parsley, and rosemary.
In a greased baking or casserole dish, add the pieces of lamb and sauce from the pan.
Evenly layer over the asparagus and pea mixture.
Spread the breadcrumb-cheese mixture over the top.
Bake for 15 minutes, until the breadcrumb crust is golden-brown.
Buon appetito!