Agnello in umido (Lamb in Tomato Sauce)

FrankMarche, secondi piatti30 Comments

Agnello in umido

Lamb may be my very favorite red meat. It’s more interesting than pork—as much as I enjoy it, too— and more savory than beef. So I guess it’s no surprise that you’ll find a good number lamb dishes here at Memorie di Angelina, whether it be grilled chops or skewers, or fried and … Read More

Ragù d’agnello e peperoni (Lamb and Red Pepper Ragù)

FrankAbruzzo, pasta, primi piatti39 Comments

Lamb and Red Pepper Ragù

One of my regrets from my years in Italy is that I didn’t get over the Abruzzo more often. Just opposite from Lazio on the Adriatic side of the Italian peninsula, it was so close, but somehow the siren songs of Florence to the north and Naples to the south … Read More

Agnello e piselli (Lamb and Peas)

FrankCampania, Puglia, secondi piatti26 Comments

Lamb and Peas

I love second courses that pair meat and vegetable in a single dish. Not only is the combination invariably delicious, but it saves the cook from making an extra dish. In this speciality from Puglia and Campania, lamb—the ne plus ultra of spring meats—is paired with peas—one of the classic … Read More

Grigliata mista di carne (Mixed Grilled Meats)

Franksecondi piatti, summer36 Comments

Grigliata mista

If you want to make a big impression at your next cookout, try a grigliata mista di carne, a platter of mixed grilled meats including fresh and cured cuts of beef, veal, pork, lamb and chicken or other poultry. Italians love to grill just like other folks, but the Italian approach to grilling is … Read More

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

FrankLazio, secondi piatti, Spring5 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 … Read More

Spiedini e arrosticini (Italian Kabobs)

FrankAbruzzo, secondi piatti, summer8 Comments

Arrosticini (Spiedino)

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 … Read More

Crocchette d’agnello e bieta (Lamb and Swiss Chard Croquettes)

Franksecondi piatti, Spring17 Comments

Lamb and Swiss Chard Croquettes

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 … Read More

Roman Style Lamb Shanks

FrankLazio, piatti unici, secondi piatti18 Comments

Roman Style Lamb Shanks

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 ‘invented’ Roman … Read More