Italian Lamb and Kid

About Italian Lamb and Kid. Already know? Some Recipes:

Abbacchio alla Cacciatora
The term cacciatora refers to the seasoning, a mixture of garlic, rosemary, and vinegar.

Abbacchio al Forno
Roast kid or lamb, a classic Roman dish, served with baby potatoes.

Abbacchio Brodettato
Kid (or lamb) in lemon sauce, a Roman Easter dish.

Abbacchio in Spezzatino con Patate
Lamb stew with mashed potatoes, comfort food.

Abbacchio alla Romana
Lamb chops sautéed with rosemary and anchovies, which balance the richness of the lamb quite well.

Agnello all'Arrabbiata
Spicy lamb with hot pepper, from the Abruzzo.

Agnello alla Contadina
Farmer's style: Hearty lamb stew with tomatoes and potatoes.

Agnello alla Giudaica
Lamb is intimately associated with Passover, and this stewed lamb with artichokes is a Roman Jewish recipe.

Agnello Con Finocchi e Patate
This is an old, and very simple recipe from the Abruzzo, and also quite delicate; fennel adds a delightful hint of anise freshness to the dish, while the olives also contribute.

Friulian Lamb, or Agnello alla Friulana
Friuli Venezia Giulia is in many ways distinct from the rest of Italy: tomato is much less popular, and one encounters cinnamon and other spices that are perhaps more common in Mittel-European cooking.

Lamb Chops Calabrian Style: Costolette alla Calabrese
There are a number of variations on Calabrian lamb chops, which seem to have bell pepper as a common thread. Carlo Midione gives a version with artichokes in his The Food of Southern Italy, while this version instead adds green olives.

Costolette d'Agnello al Vino Rosso
Lamb is one of the hallmarks of spring in Italy, and though the most common way to prepare the chops is scottadito -- on the grill -- there are other options, and this lamb in red wine sauce is quite pleasant.

Lamb Innards with Artichokes: Coratella D'Agnello con Carciofi
Coratella is the heart, lungs, and liver of a young lamb, and if you buy them in an Italian supermarket, the organs are generally still attached together. The cut is an extremely traditional holdover from the days when the majority of people were too poor to be able to afford richer cuts such as chops or a leg of lamb, and though it's still quite cheap, you'll now find it in elegant restaurants too.

Cosciotto D'Agnello alla Cacciatora
A dish that is alla cacciatore is generally cooked with herbs and vinegar (chicken cacciatore, with its tomato, is an exception). In this Umbrian leg of lamb recipe, rather than vinegar, we have white wine.

Lamb Pugliese Style: Agnello alla Pugliese
Lamb stew is a natural, and there are many variations. This particular lamb stew is from Puglia.

Shepherd's Lamb with Onions: Agnello alla Pecorara Con Cipolle
The Abruzzo is a wild land, and in the past much of the inland population depended upon their flocks of sheep for survival. This is a modern, more elaborate Abruzzese stewed lamb with onions.

Agnello alla Menta
Mint and lamb are a universal; here fresh mint is used to season a roast.

Agnello allo Zafferano
A Sardinian stewed lamb that gains color and elegance from saffron.

Agnello Cac' e Ove
In Abruzzo, eggs and cheese bolster stewed lamb.

Agnello coi Carciofi
Lamb stewed with tomatoes and artichokes.

Agnello coi Peperoni
Lamb with bell peppers is a pleasant variation on the classic stew.

Agnello con le Olive
Lamb with olives, a quick, simple recipe from the Abruzzo.

Agnello con le Olive Nere
The bitterness of black olives nicely complements the richness of lamb.

Agnello in Crema di Asparagi
Tasty stewed lamb served in a rich asparagus cream.

Agnello Scottadito
Properly grilled lamb is an inspired gift of the Gods.

Agnello Scottadito Alla Diavola
Alessio Pesucci serves his lamb chops with a zesty hot sauce.

Dr. Stu's Scottadito, Lamb Chops with Yogurt Sauce
Stuart Borken is a doctor by training, but a cook by passion, and has shared some wonderful recipes with us over the years . This is his take on scottadito, or grilled lamb chops, which he serves with a refreshingly minty yogurt sauce.

Agnello Trippato
Lamb stewed the way one cooks tripe, a traditional Tuscan dish.

Agnidde o' Furne
When the lamb is good, roasting it is extremely simple.

Avunu a Catanzarisi
A quick, zesty lamb recipe from Catanzaro.

Capra a Ra Vutana
Stewed goat Vutana style, an excellent recipe that will also work well with lamb.

Capretto alla Cacciatora
There are many recipes for things alla cacciatora, which (in this use) refers to a seasoning mix containing garlic, rosemary, and (usually) vinegar. In this recipe from Trentino Alto Adige we have lemon juice instead. Though the recipe calls for kid, you could also use lamb.

Capra alla Neretese
A rich, oniony kid stew with baby onions, bell peppers, and tomatoes.

Capretto a Ru Furnu
Roast kid, another Calabrian recipe that will work well with lamb too.

Capretto o Agnello al Forno
Roast leg of kid (or lamb), and Easter specialty but tasty year round (with potatoes and onions).

Capretto alla Griglia
Quick, easy Calabrian grilled kid.

Capretto allo Spiedo
Spit-roasted leg of kid with herbs, from Basilicata (you could also use lamb).

Capretto Cacio e Uova
Stewed leg of kid (or lamb), with peas, onions and cheese -- another classic Neapolitan Easter dish.

Capretto per Pesach
Delicately stewed baby goat for Passover.

Cosciotto di Agnello alle Erbe
A rich roast leg of lamb with herbs, onions, and string beans.

Coscia Prena
It's difficult to overstate the importance of shepherding in the Sardinian economy, even now that the island is a magnet for tourists who flock to the coastal towns -- inland it's just as dry and barren as it ever was, and the animals that thrive best are sheep. Here we have a leg of lamb, stuffed.

Costoline di Agnello alla Calabrese
Lamb Chops Calabrian style, an excellent recipe from my review of Carlo Middione's The Food of Southern Italy.

Costolette d'Agnello Scottadito
Grilled lamb chops that get their name (finger-blistering) from the fact that they're so tasty people can't wait for them to cool.

Kid Gambellara Style, or Cavreto de Gambellara
Gambellara, in the Vicentino, is renowned for its kid. It's excellent cooked over the coals, on a spit.
A Presto,
Kyle Phillips