ITALIAN RECIPES BY:
Preparation time
0:15 min
Cooking time
0:40 min
Difficulty
medium
Servings
serves 4
You may want to make some more of the basil, pine nuts and garlic pesto to use raw on the cooked lamb and vegetables.
Serve with a large green salad. Avoid serving a starchy opener (pasta or rice) since this course already contains potatoes.
Cabernet Sauvignon Sicilia DOC, Altemura Primitivo di Manduria DOC or Primitivo Salento IGT.
This content is not available yet :)
This is the perfect recipe for a special festive day, for a Sunday with your family or a dinner with friends. In Italy, lamb is also one of the most traditional Easter dishes and its cuts and preparation can vary a lot from one region to another. Lamb and mutton have very distinctive tastes (and smells), especially if the lamb is very young; in central Italy, milk-fed lamb - meat from a 4 weeks old un-weaned lamb - is considered a delicacy and, in the regions of Lazio and Abruzzo, it is called 'abbacchio'. This recipe shows off a simple way of cooking a delicious meaty course. The vegetables make it tempting and good to look at, while adding flavour to the meat and slightly toning down its strong taste. A savoury dish, great matched with a good bottle of full-bodied red wine.