Articles Index
Fried Lamb Chops - Costolette D'Agnello Fritte
Lamb is one of the most popular spring meats in Italy, and fried lamb chops are one of the most popular dishes going -- so popular that the person doing the frying (they're best hot out of the pan) runs a serious risk of not getting any, because others will come to the stove to grab them as they are done.
Scottadito alla Diavola - Lamb Chops Alla Diavola
Agnello Scottadito, which translates as finger-burning lamb, gets its name from the fact that the chops are so tasty people can't wait for them to cool, and thus burn their fingers. It can happen. Chef Alessio Pesucci, of the Locanda il Gallo in Chiocchio, a town about 15 miles outside Florence, serves his alla Diavola, with a hot sauce that adds a very nice touch.
Italian Grilled Lamb Chops Scottadito Recipe - Agnello alla Scottadito
Lamb Chops Scottadito: Scottadito means finger-blistering, and with these grilled lamb chops it's a serious risk: They're so good you'll not want to wait for them to cool. The recipe is courtesy of Ivana, and I enjoyed it at a delightful meal in Valpolicella, not far from Verona.
Spring Lamb and Artichoke Fricassee - Abbacchio e Carciofi in Fricassea
The region of Lazio (around Rome) is known for its artichokes, and lamb with artichokes and eggs is a classic spring dish that will also be nice for Easter or Passover.
Nonna Guli's Stewed Lamb Recipe - L'Agnello Della Nonna Guli
My mother-in-law usually roasts lamb (well done, which is what Italians like, and if you don't like rare lamb, I suggest you try it because I much prefer it the Italian way), but my father-in-law had a hankering for what his Mom used to do, so Graziella stewed it instead. The recipe is very much oral, in the tradition of home recipes, and quantities are rather approximate.
Roman-Style Lamb Recipe - Abbacchio alla Romana
Roman-Style Lamb, or Abbacchio alla Romana: This is one of the quintessential spring dishes in the Capital of Italy, and well worth getting excited over. Don't let the presence of anchovies throw you; they serve primarily as salt and will blend into the flavors of the dish quite well, balancing the richness of the lamb.
Neapolitan Easter Kid with Cheese and Eggs - Capretto Cacio e Uova
Kid (or lamb) stewed with cheese, eggs, and peas, is one of the standard Neapolitan Easter dishes.
Shepherd's Lamb with Onions Recipe - 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.
Roast Kid or Lamb Recipe - Capretto o Agnello al Forno
The trick to spit-roasting kid or lamb is to take your time: You'll obtain extraordinarily tender roast kid or roast lamb.
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.
Leg of Lamb Roasted in Salt Recipe - Cosciotto D'Agnello in Crosta di Sale
Salt roasting is one of the easiest techniques for preparing meats or fish there is: You season the meat to taste with herbs, surround it with coarse grained salt, and roast it. That's it, and though one might expect the results to be salty, they're not. This will be a fine alternative for more traditional Easter lamb recipes if you're pressed for time, and for that matter will be nice any time you're tempted to fire up the oven for a roast.
Lamb Chops Calabrian Style Recipe - 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.
Stewed Lamb Pugliese Style Recipe - Agnello alla Pugliese
Lamb stew is a natural, and there are many variations. This particular lamb stew is from Puglia.
Stewed Kid Gambellara Style Recipe - Cavreto de Gambellara
Kid Gambellara Style, or Cavreto de Gambellara: According to Amedeo Sandri, Gambellara is known for two things: Its wines, and stewed kid, which is marinated, shaped into a ring, put whole in a large copper pot, slowly cooked atop a wood-fired stove. The result is nicely browned, but also extraordinarily tender. Mr. Sandri instead prefers to spit roast his kid, burning hardwood to obtain the coals that supply the heat.
Roast Lamb or Kid Rocca Priora Style - Abbacchio al Forno alla Maniera di Rocca
Rome is known for kid and suckling lamb, and this is perhaps the most Roman way to prepare kid or suckling lamb. Rome in the kitchen!
Roasted Lamb Tiella Recipe - Tiella di Agnello Al Forno - Lamb Tiella
The word tiella means roasting pan in southern Italy, and by extension dishes cooked in roasting pan. Most of the tiella recipes I have seen are essentially vegetable casseroles, but they can contain fish, or, in this case lamb: a tasty lamb casserole!
Calabrian Grilled Kid -- Capretto alla Griglia
A simple, tasty Calabrian grilled kid recipe.
Lamb Chops with red Wine Recipe - 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.
Leg of Lamb Cacciatora Recipe - Cosciotto D'Agnello alla Cacciatora
A dish that is alla cacciatora is generally cooked with herbs and vinegar (chicken cacciatore, with its tomato, is an exception). In this Umbrian leg of lamb alla cacciatora recipe, rather than vinegar, we have white wine.
Lamb With Artichokes in an Egg Sauce Recipe - Agnello Coi Carciofi
Artichokes and lamb go hand-in-hand, with the bitterness of the former nicely balancing the richness of the latter, and come spring the markets are full of both.
Lamb Chops Stuffed With Artichokes Recipe - Costolette Farcite ai Carciofi
Lamb Chops Stuffed With Artichokes, or Costolette Farcite ai Carciofi: A simple lamb chop can be very satisfying, but if you want more, try stuffed fried lamb chops.
A Tomatoey Lamb with Artichokes Recipe - Agnello coi Carciofi
Lamb with Artichokes, or Agnello coi Carciofi: This recipe is from the Marche; Leonardo Bruni notes that artichokes were once typical of Jewish cooking but were adopted by gentiles as well, and now the region has huge fields of artichokes to meet local demand.
Lemb Stewed Tripe-Style Recipe - Agnello Trippato - Stewed Lamb Recipe
Triped Lamb: Despite the name there's no tripe involved here. Simply that the lamb is stewed as one might stew tripe, with lemon and eggs to balance its richness. Classic stewed lamb.
Roman Lamb or Kid in Lemon-Egg Sauce - Abbacchio Brodettato
Abbacchio Brodettato, or lamb in a savory egg sauce: This is a Roman dish; the egg-and-lemon combination in the sauce is quite similar to what one finds in either Jewish Italian dishes or Greek dishes, so this dish could be quite old.
Kid (Or Lamb) for Passover - Capretto per Pesach - Passover Kid Or Lamb
Stewed Kid is a classic Italian Passover dish. You could also use a spring lamb to make this Italian Passover dish.