Traditionally, lamb is the ingredient that cannot be missed on Italian tables at Easter. The typical meat of lunch paschal however, it can be prepared, in the tastiest ways, even throughout the year. The lamb is rich in protein and suitable for diets and also for children.
Here are some recipes to inspire you to make this type of meat as tender as possible. Don't wait for Easter to put you in the kitchen and test them.
What is the difference between lamb and lamb? The distinction makes the age of the animal. Lamb is the sheep's puppy, used in the kitchen only after having passed the age of weaning and before it is one year old. When the age of the animal does not exceed two months of life, it is generally called lamb. It is used mainly in Central and Southern Italy recipes.
The cuts of lamb to be used in the kitchen are different. The shoulder is one of the finest: its pulp lends itself to all types of cooking. Then there is the leg, used for roasting, which can also be cooked boned, stuffed and rolled. The rack of lamb is ideal to prepare on the grill or to make ribs. The lamb breast is a fairly fat cut, rich in flavor, from which the points to be grilled are made.
If you want to impress your guests, try preparing a succulent leg of lamb baked with potatoes: a classic feast, always successful. It is enriched with many fragrant herbs and easy to prepare.
Or for more refined palates, cook the lamb in orange crust and pink pepper.
If you want to feel like a skilled cook, choose the gourmet version of the classic ribs, frosting them with honey with aromatic herbs. It is a sophisticated second but very simple realization: the strong flavor of the lamb is combined with the delicate flavor of the beans.
If you want to eat lamb gladly even to the little ones, the ideal recipe is that of meatballs, flavored with the bottom of cooking, vinegar, wine and hot broth. They are really tantalizing.
For a full-bodied and rich dish, focus instead onbraised lamb with beans, scented with chopped herbs of fennel, thyme and lemon peel.
But also the first courses can be enriched by the good taste of the lamb.
There lasagna is the queen of the Easter table: prepared for lamb ragout, is the ideal dish for the holidays and also a first course so tasty to try always, without seasonality: in the filling there are also artichokes and pecorino, an authentic delight.
Scroll through our proposals, choose which one to start and amaze your guests with the Salt & Pepper recipes.
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