Braised Roman-Style Lamb With Herbs and Peas | TASTE

Ingredients

• 3½ lb boneless lamb shoulder, well trimmed and cut into 2 pieces
• 9 garlic cloves (3 finely grated, 6 left whole)
• 2 tsp kosher salt, plus more as needed
• ½ tsp freshly ground black pepper
• 6 sprigs fresh thyme, torn or cut into pieces
• 4 sprigs fresh rosemary, torn or cut into pieces
• 2 tbsp extra-virgin olive oil
• 2 leeks (white and light green parts only), or 1 large onion, diced
• 1 c dry white wine
• 6 oil-packed anchovy fillets
• 1 pinch of crushed red pepper flakes
• fresh lemon juice, to taste
• 1 c shelled peas, fresh or frozen (do not thaw)
• 1 tbsp chopped fresh tarragon
• 2 scallions (white and green parts), thinly sliced
• chopped fresh mint and/or more tarragon, for serving