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
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
Tagliata d’agnello (Lamb Tagliata)
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 olive … Read More
Agnello e patate al forno (Oven-Roasted Lamb and Potatoes)
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. Ingredients Serve 4-6 1 kilo (2 lbs) … Read More
Côtes d’agneau Champvallon (Lamb Chop and Potato Casserole)
Lamb chops Champvallon 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 … Read More
Costolette d’agnello «a scottadito» (Roman-Style Lamb Chops)
There is surely no meat more typical of the Mediterranean basin than lamb. Sheep husbandry began in pre-historic times and is thought to have gotten its start in Mesopotamia, quickly spreading to Asia Minor and southern Europe—it played a major role in the ancient civilizations of the Mediterranean, including the … Read More
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