Lamb With Peas

Preparation:

Preparation: After having washed and dried the lamb, place it in a pan with garlic, oil and rosemary. Season with salt and pepper and brown over high heat. Chop the lard which is added shortly after during browning. You can also add half a glass of white wine but this is optional. At the end of the browning, add the butter and the tomato sauce (about half a can) and cook adding a little water if the sauce is too 'tight' (you have to regulate the size of the pieces of lamb). Remove the lamb but leave the sauce to which you add the peas which are cooked over low heat. At the end put the lamb back in the pan, add salt and pepper if necessary and serve piping hot.