agnello

Per preparare gli spiedini misti alle mele riducete tutta la carne a bocconcini; conditeli con un filo d olio, timo, pepe e lasciateli marinare per circa un ora, quindi infilateli su 6 spiedini, alternando le qualità della carne. Cuocete gli spiedini sulla piastra, a fuoco medio-basso, per circa 25 , girandoli spesso, quindi salateli e teneteli in caldo. Sulla stessa piastra, cuocete, già conditi con olio, sale, pepe, i cipollotti a spicchi, le zucchine a fette e le mele a rondelle. Sistemate gli spiedini e il resto nel piatto da portata. In una grossa noce di burro spumeggiante, appassite un trito di menta e maggiorana, unite una punta di estratto di carne, un mestolo di brodo, sale, pepe e lasciate restringere a salsina per condire gli spiedini.

Spiedini misti alle mele

350 g polpa di agnello

350 g polpa di coniglio

350 g polpa di pollo

pz mele

pz cipollotti

pz zucchine

timo

menta

maggiorana

burro

estratto di carne

brodo di dado

olio d'oliva

sale

pepe

Artichoke season is nearly over. What better way to celebrate than with lamb and minty artichokes; a match made in heaven. 

Lamb Chops With Artichokes

lamb chops

3OZ. breadsticks

artichokes

thyme

rosemary

lemon

garlic

mint

olive oil

salt

pepper

Preheat the oven to 500°F.&nbsp;

Finely chop the leaves from 3 sprigs of thyme and the needles from a sprig of rosemary. Coarsely crush the breadsticks and mix with the chopped herbs and a generous pinch of salt.

Lightly oil the lamb cutlets, season them with salt and pepper, massaging the chops a little. Bread the cutlets thoroughly with the herb-breadcrumb mixture and bake them at 500°F for 10-15 minutes, depending on how well you want them cooked.

For the artichokes: Clean the artichokes. Cut them in half and use a melon baller to remove the central “choke.” Immerse them in a bowl of water with the juice of 1/2 lemon.

Chop 2-3 mint leaves. Cut the artichokes into very thin slices and sauté them for 5 minutes in a pan with a little oil, a pinch of salt and 1 crushed garlic clove. Remove from heat and sprinkle with chopped mint leaves. Serve with the cutlets.&nbsp;

From the north to the south of Italy, lamb is the star of most Italian Easter menus. This recipe for marinated roast lamb is fall off the bone tender. Serve with roast potatoes and vegetables for an unforgettable meal. 

Roast Lamb

legs of lamb

7OZ. carrots, cut into 1/4" cubes

ricotta

1/3CUP fava beans,

carrot

celery

onion

spring onion

garlic clove,

bay leaves

dry white wine

Preheat the oven to maximum temperature. Debone the lamb. Cut the bones into pieces or ask your butcher to do this. Put the meat into a baking dish, cover with white wine and a few sprigs of thyme and let marinate for at least 2 hours. Put the bones into a baking dish and roast for around 40-45 minutes. Remove from the oven and reduce the oven temperature to 400°F.

Cut the celery, small carrot and onion into 1/4" cubes. Put in a saucepan with 1 sprig rosemary, 1 sprig thyme, the garlic clove, 2 bay leaves and 3 Tbsp. oil; cook for 2-3 minutes. Add the roasted bones and stir for 3 minutes. Add 1 cup wine and water until the bones are nearly covered. Simmer, covered, for around 30 minutes, reducing the liquid by half. Strain the broth.

Remove lamb from marinade and pat dry with paper towels. Place on a work surface, spread flat, with the side that was next to the bone facing up.

Sprinkle them with a little crushed rosemary, salt and pepper; spread a thin layer of ricotta over the meat to give flavor as it cooks. Fold the two pieces of meat together with the seasoned side inside. Press lamb with your hands to shape it like a roast and tie with kitchen twine. Sprinkle with salt and pepper. Brown in an oven-safe pot with 1-2 Tbsp. oil for 2-3 minutes. Cover with broth and bake for around 1 hour and 30 minutes.

Sauté the spring onion in a pan with 3 Tbsp. oil; add cubed carrots and fava beans and sauté for 1 minute. Add to pot with the lamb 20 minutes before removing from the oven. When the roast is done, remove from oven, take it out of the pot and mix the cooking liquid with 1 egg yolk and a dash of lemon juice. Serve it with its sauce and vegetables. You may want to serve with roasted new potatoes.

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Spiedini misti alle mele

Lamb Chops With Artichokes

Roast Lamb

Top 3 agnello recipes from across the web

The most viewed agnello recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spiedini misti alle mele

Lamb Chops With Artichokes

Roast Lamb

The most viewed agnello recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine