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Costolette d’abbacchio fritte (Roman-Style Breaded Lamb Chops)

In secondi piatti by Frank Fariello6 Comments

Unlike fruits and vegetables, one doesn’t often think of meats as having seasons, but I’ve always associated game with the fall, pork with winter, and lamb with the spring. And as it turns out, there is something to this. Lamb is generally at its most tender in May and June when the animal is …

Frank FarielloCostolette d’abbacchio fritte (Roman-Style Breaded Lamb Chops)
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Spiedini e arrosticini (Italian Kabobs)

In secondi piatti by Frank Fariello6 Comments

Summer may be drawing to a close here in the Northern Hemisphere, but there’s still time to get in some more grilling. In fact, grilling is a lot more pleasant in the cooler temperatures of the late summer and early fall than at the height of the summer—standing over a …

Frank FarielloSpiedini e arrosticini (Italian Kabobs)
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Crocchette d’agnello e bieta (Lamb and Swiss Chard Croquettes)

In secondi piatti by Frank Fariello17 Comments

About this time of year we often find ourselves facing the same culinary conundrum: what to do with leftover lamb? I have always thought that throwing food away was almost criminal, but, truth be told, it is hard to know what to do with leftover lamb. It tends to develop …

Frank FarielloCrocchette d’agnello e bieta (Lamb and Swiss Chard Croquettes)
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Lamb Shanks «alla romana»

In piatti unici, secondi piatti by Frank Fariello18 Comments

Baby milk-fed lamb or abbacchio is one of the wonders of Roman cooking, in particular in the spring. Lamb that young is not often found in markets in our neck of the woods, but the same techniques work well with mature lamb as well. So the other day I took …

Frank FarielloLamb Shanks «alla romana»
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Agnello brodettato (Lamb Stew with Egg and Lemon Sauce)

In secondi piatti by Frank Fariello10 Comments

In Italy, as elsewhere, lamb—especially the milk-fed baby lamb called abbacchio—is strongly associated with the Springtime. Roman cookery has some wonderful lamb dishes, such as the grilled rib chops known as scottadito (see this post) and lamb roasted with potatoes known as abbacchio al forno con le patate (see this ...
Frank FarielloAgnello brodettato (Lamb Stew with Egg and Lemon Sauce)
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Tagliata d’agnello (Grilled Lamb with Arugula)

In secondi piatti by Frank Fariello11 Comments

  One of my favorite ways to make steak is called tagliata or, to be more precise, tagliata di manzo. The word ‘tagliato‘ means simply ‘cut’ or ‘sliced’, and manzo means beef. The dish is, quite simply, sliced steak, grilled rare, arranged over a bed of arugula and dressed with …

Frank FarielloTagliata d’agnello (Grilled Lamb with Arugula)
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Agnello e patate al forno (Baked Lamb and Potatoes)

In piatti unici by Frank Fariello6 Comments

Lamb and potatoes have a natural affinity, as we saw in the elegant côtes d’agneau Champvallon. Here is a more rustic dish, made with seasoned chunks of lamb and potatoes baked in the oven until nicely browned on top. Simple, hearty and satisfying. Take some thickly cut shoulder lamb chops, …

Frank FarielloAgnello e patate al forno (Baked Lamb and Potatoes)
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Côtes d’agneau Champvallon (Lamb Chop and Potato Casserole)

In piatti unici by Frank Fariello10 Comments

This dish brings me back to my Paris days, when I took a couple of years off from the law to teach English.  Hearty but easy on the pocketbook, it was just the ticket for a temporary bohemian. These days my pocket are a bit deeper, but I still enjoy …

Frank FarielloCôtes d’agneau Champvallon (Lamb Chop and Potato Casserole)
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Costolette d’agnello «a scottadito» (Roman-Style Lamb Chops)

In secondi piatti by Frank Fariello7 Comments

There is surely no meat more typical of the Mediterranean basin than lamb. Sheep husbandry began in pre-historic times­ and which is fairly unusual in Italian cooking, although I understand that it is used in Tuscan cookingg’. avorites) but, thetatoeis thought to have gotten its start in Mesopotamia, quickly spreading …

Frank FarielloCostolette d’agnello «a scottadito» (Roman-Style Lamb Chops)