Lamb au Gratin with Peas and Asparagus (Italian Calabria Agnello Gratinato con Piselli E Asparagi)

Chef Michael Bonacini, host of Gusto's Bonacini's Italy explores sweet and spicy dishes from the coastal region of Calabria. For his secondo, Michael goes for a hearty Lamb au Gratin with Peas and Asparagus (Agnello Gratinato Con Piselli E Asparagi); a classic holiday dish that will warm any room. Chef Bonacini's secret for magnificent lamb is a high heat olive oil sear followed by a braise with red wine, onions, and shallots. The braised meat is layered as a casserole with refreshing crisp-cooked peas and asparagus, bread crumbs, and cheese - then baked golden brown for a mouth-pleasing mosaic of tender textures and crunch.

2 lbs lamb meat; leg and shoulder (907 g)
sea salt
black pepper, freshly cracked
¼ cup balsamic vinegar (60 mL)
1 tsp. pure honey (5 mL)
1 bunch asparagus, trimmed and cut into 1" pieces
1 cup peas (240 mL)
3 Tbsp. extra-virgin olive oil (45 mL)
1 onion, diced
2 shallots, sliced
2 cloves garlic, minced
2 cups red wine (470 mL)
¼ cup Pecorino Romano, freshly grated (60 mL)
¼ cup Parmesan cheese, freshly grated (60 mL)
½ cup breadcrumbs (120 mL)
1 Tbsp. fresh parsley, chopped (15 mL)
1 Tbsp. fresh rosemary, chopped (15 mL)

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/170°C fan, Gas Mark 5).

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.

Makes 4 servings.