AGNELLO ALLA FIORENTINA (LAMB FLORENTINE STYLE)
Another recipe from another book. Your guess is as good as mine as to which one. This is a wonder lamb recipe tho, be sure to serve it with a good bread to sop up the gravy. You can use chops for this, shoulder, chunks, whatever.
Provided by Ilysse
Categories Lamb/Sheep
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in pan large enough to hold all the lamb.
- Add pancetta and saute for a few minutes.
- Add garlic and sage and saute a minute more before adding the Lamb.
- Brown lamb on all sides then add all the wine.
- Season to taste cover and cook for about 15 minutes to 1/2 hour.
- Just before ready to serve turn heat up, uncover and reduce sauce by half.
- Serve with sauce poured over the lamb.
Nutrition Facts : Calories 847.3, Fat 58.5, SaturatedFat 20.5, Cholesterol 240, Sodium 183.5, Carbohydrate 2, Sugar 0.6, Protein 63.9
AGNELLO ALLA CACCIATORE (LAMB HUNTER'S STYLE)
I found this in a book (I will update as soon as I figure out which one). I made a few changes and now it is my own. This makes a wonderful sauce and the lamb is perfect. I hope you enjoy it too. Serve it as a meat dish as part of a larger meal or with pasta, risotto, polenta or mashed potatoes or as suggested by the book with 6 slices of good Tuscan bread, 1" thick toasted and rubbed with garlic arranged on a platter and the lamb spooned over, yum! The egg yolk at the end really gives it a nice touch.
Provided by Ilysse
Categories Lamb/Sheep
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy casserole and saute onion until soft.
- Add garlic and sage, saute a minute or two more.
- Add lamb and brown on all sides.
- Raise heat and add wine Scrape pan and let boil for 20 seconds or so.
- Lower heat and let reduce for 5 minutes or so.
- Add tomatoes and season with salt, pepper, and pepper flakes.
- Cover and simmer for 1 hour.
- When the meat is cooked and soft remove the pan from the heat.
- Beat the egg yolks into the sauce.
- Serve hot and enjoy!
TRIPPA ALLA FIORENTINA (TRIPE FLORENTINE-STYLE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, project, main course
Time 5h40m
Yield 10 or more servings
Number Of Ingredients 20
Steps:
- Cut the tripe lengthwise into strips, each about two inches wide. Cut the strips crosswise into half-inch-thick strips. There should be about 12 cups.
- Put the tripe and calf's foot pieces in a kettle and add cold water to cover. Bring to the boil and cook five minutes. Drain well.
- Return the tripe and calf's foot pieces to a clean kettle and add the water, whole onion, celery ribs, whole carrots, parsley sprigs, peppercorns and salt. Bring to the boil and let simmer three hours.
- Using a slotted spoon, remove and discard the vegetables. Remove the calf's foot pieces. Cut away the gelatinous skin and discard the bones. Shred the skin and add it to the tripe.
- Heat the oil in a heavy skillet and add the chopped onions. Cook, stirring, until the onions are wilted. Add the diced celery, diced carrots, minced garlic, basil and rosemary. Cook, stirring, about five minutes. Add the tomatoes and chicken broth, and cook about five minutes.
- Add this mixture to the tripe pot. Cook two hours. Stir in the butter and cheese and serve.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 26 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 8 grams, Sodium 1808 milligrams, Sugar 6 grams, TransFat 1 gram
AGNELLO AL FORNO ITALIANI (ITALIAN OVEN-BAKED LAMB CHOPS)
A great dish for Spring. Using the same skillet for browning the chops and cooking the vegetables results in light but rich tasting pan juices that are perfect for drizzling.
Provided by Member 610488
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F.
- Brush the lamb with 2 tablespoons of the oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add one of the lamb racks, fat-side down; brown on all sides, about 6 minutes. Transfer to a roasting pan. Repeat with remaining rack. Reserve skillet with pan juices.
- Roast lamb until an instant-read thermometer inserted into thickest part of the lamb and not touching bone registers 125F to 130F for medium-rare, 18 to 20 minutes.
- Add the remaining tablespoon oil to the skillet with pan juices and heat over medium-high heat. Add the bell pepper, scallion whites, and a pinch of salt and pepper. Cook, stirring occasionally, for 2 minutes.
- Add the broth, bring to a gentle simmer, reduce the heat to medium-low, and cook until the vegetables are tender, about 8 minutes.
- Remove from heat, stir in the scallion greens and marjoram, season to taste with salt and pepper, and cover to keep warm.
- Transfer the lamb to a cutting board, and let rest for 10 minutes. Slice into individual chops and serve with the vegetables and pan juices.
Nutrition Facts : Calories 124, Fat 10.7, SaturatedFat 1.5, Sodium 147.9, Carbohydrate 6.5, Fiber 2.1, Sugar 4, Protein 2.1
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