About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

Main

Lamb Archives

November 20, 2010

Abbacchio - Baby Lamb, Pan-Roasted Roman Style

Here's the sad story of my baby lamb:

When we first got our list of recipes last spring, I looked ahead to see if I had anything that I better be looking ahead that might need seasonal ingredients. "Baby lamb. Hmmmmm, sounds like a spring thing", I thought.

I went to my monthly book club meeting, and asked, "Where do you think I can find a baby lamb?" Elizabeth said, "My son-in-law, from Italy, has an organic farm restaurant in Redlands, (about an hour away) and he has great farm sources. I will ask him to email you."

Then next day, I got a lovely email from Roberto Argentina, founder/executive chef at Farm Artisan Foods. He was born in Brindisi, Italy, and grew up on a farm that had been in his family for generations. He attended university in the U.S. and in 1988 moved to the west coast. He lived in a school bus in Venice, CA while working under chef Joachim Splichal at Patina in Los Angeles.

Roberto assured me he had just gotten a three week old baby lamb, and it was in his freezer. I told him what I needed (shoulder with some loin attached), and he said he would keep it for me when he butchered the lamb. There was no rush to pick it up. I told him I wouldn't actually be cooking the lamb until much later. I thought, "He has more freezer space than I do!" I felt I had scored a major coup.

About a month later, as I was cooking ahead the recipes that would be posted during my weeks in Bologna, I thought I would pick up the lamb, as we would be driving through Redlands. I emailed and made arrangement to pick up the lamb on the following weekend.

On Friday, I got a big apology email from Roberto. He was out of town for 3 days. When he came back, he found that his assistant chef, had decided to feature the baby lamb as a special on the menu, and they sold it ALL! No more baby lamb!

Alas, I got the best lamb I could from Bristol Farms: loin and shoulder.

When Jerry and I were in Rome in June, I ordered "Abbacchio" for dinner one night.

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It tasted like grilled lamb. NOW let me tell you about Marcella's Abbacchio!

The recipe is fun to make. You use either lard, olive oil, butter and vegetable oil, or all vegetable oil for the cooking fat, browning the 3" pieces of lamb. Salt, pepper, chopped garlic, rosemary, and sage are added. A tablespoon of flour is sifted over the meat and tossed. Then you add wine vinegar and water and let it all simmer until tender. (about an hour)

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When the lamb is almost done, you make an anchovy sauce with some of the pan juices, water and chopped anchovies, smashed in a double boiler. This is stirred into the lamb the last 2 minutes of cooking.

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This is the most flavorful lamb I've ever had! I LITERALLY licked the serving utensils, and wanted to lick the platter and pot! What a treat!
AMAZING! I will definitely be adding this to my favorites! It was wonderful with some pumpkin polenta.

Happy Thanksgiving to Marcella, Victor, and all the Pomodori!

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November 21, 2010

Pan Roasted Lamb with Juniper Berries

I haven’t had lamb in years, so I was excited to try this recipe. This uses a 2 ½ pound lamb shoulder cut into 3-4 inch pieces. The only smaller pieces that I could find were more steak-like than I would have liked, but they seemed to work fine. All of the ingredients are put into a pot, onions, celery, carrots, garlic, rosemary, white wine, and juniper berries. This is then cooked for a very long time over low heat.

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We really enjoyed this dish. I was a little worried about the juniper berries, because I had never cooked with them before. I thought that if the flavor was as strong as the smell, then it would overpower the other ingredients. I shouldn’t have worried. The house smelled great as it cooked and the flavors melded together to make a really enjoyable entrée. The meat was so tender that I had trouble getting it out of the pan without it falling apart. My son, Zachary, who never likes new things, loved this. That makes it a keeper for our house!

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November 22, 2010

Thin Lamb Chops Fried in Parmesan Batter

I thought about it for a while and I could not recall a time I have had lamb fried or battered. I usually have it grilled, roasted, or braised slowly. I really like lamb so making this week’s recipe would be a treat.


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Two small imported lamb lion chops. One on the right was pounded.


This meat dish is made similarly to breaded veal chops. The main difference is a coating of parmesan cheese before dipping the thinly pounded chops in the egg. After the egg they take a roll in bread crumbs before briefly frying in vegetable oil. This is where the batter comes in. As the cheese, egg and bread crumb coating cooks in the hot oil a batter forms and puffs up from the meat like they were originally dipped in a liquid batter. The end result is a tender, sweet piece of lamb covered in a crisp and slightly tangy crust. Very good. I will definitely make this again. My oil was a little too hot so the edges are extra golden brown. Cheers to all things fried! LOL


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Thin Lamb Chops Fried in Parmesan Battter

November 23, 2010

Lamb Chops Pan-Roasted in White Wine, Finished Marches Style with Egg and Lemon

These lamb chops were butter-knife tender and full of flavor. The bold additions to the pan of onion & pancetta don't prevent the lamb's flavor from shining through.

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I was able to find some beautiful chops, and althought the recipe called for 2 1/2 pounds, I cut the quantity in half to avoid left-overs.

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By starting with onions, pancetta, & lard we lay down a flavor foundation. I know someone is going to chastise me for using lard. And although Marcella offers the opportunity to substitute the less flavorful vegetable oil, I decided to "live on the edge".

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After searing the chops, wine and spices are added. The chops are slowly pan roasted for about an hour. Or as Marcella instructs, "until the lamb feels very soft when prodded with a fork."

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The chops are then removed to a warm platter and most of the fat is skimmed off the top of the sauce left in the pan. The egg yolk and lemon juice are lightly beaten together and poured over the still warm chops, turning the chops to coat.

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The chops are transferred to a clean warm platter (leaving the excess yolk mixture behind) and are then dressed with the pan sauces.

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We enjoyed our Marches Style Lamb Chops with well cooked carrots and broccoli and a nice bottle of rustic Garnacha/Tempranillo blend from the Carinena region of Spain.

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November 25, 2010

Lamb Stew with Ham and Red Bell Pepper

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The recipe I've made for today is Lamb Stew with Ham and Red Bell Pepper. Marcella says this recipe is different than most Italian stews in that it starts out a crudo-the meat and the oil is heated up together along with garlic, rosemary and sage. The temperature is kept very hot until the meat is well-browned, about 15 minutes. You then add white wine, salt and pepper. The pan is mostly covered, the heat turned down, and the stew simmers for about 1 1/2 hours until the lamb is tender.

You next skin a red bell pepper, and cut it into strips. This, along with strips of boiled unsmoked ham, are added to the stew, and cooked briefly. The pepper softens, but still keeps it fresh taste.

I have to admit I had to use a different cut of meat than Marcella called for. The recipe calls for lamb shoulder. I waited too long to have the butcher order it for me, so I had to have them recommend the closest substitution. They suggested leg of lamb. I don't know my meats very well, so I don't know if this was a close proximation or not. They cut me off 3 pounds, and used their saw to cut it into 2" cubes with the bone in as called for. The stew was very flavorful, and the addition of the ham, and especially the red pepper, is what really made this taste special. The brightness of the pepper made a difference in the overall flavor. I'm not a huge lamb fan, as it is often too gamey-tasting for me. But this way of cooking it made a nice stew for a cold Alaskan evening.

This page contains an archive of all entries posted to Pomodori e Vino in the Lamb category. They are listed from oldest to newest.

Gnocchi is the previous category.

Pasta is the next category.

Many more can be found on the main index page or by looking through the archives.

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