Braised Lamb Neck Rosettes with Minted Peas and Sour Cream – Sophie Zalokar

Ingredients

• 2 x 420 g packs Lamb Rosettes (approx. 6 rosettes)
• 30 g butter
• 1 onion, peeled and diced
• 1 x 45 g tin anchovies, drained & roughly chopped (optional)
• 6 cloves garlic, peeled
• 2 fresh or dried bay leaves
• 250 ml red wine
• 250 ml water
• 2 cups frozen baby peas
• 2 tbsp fresh mint, chopped
• 2 tbsp + extra sour cream