Italian Lamb Fricassee

Agnello in Fricassea - Italian Lamb Fricassee

Italian lamb fricassee - fricassea

In French, the term Fricassee refers to some kind of stew, usually with a white sauce, in which cut-up meat is first sauteed and then slow-cooked  with the addition of liquid. However, ask any Italian (or Greek!) and they will tell you that to them “fricassea“  is any type of meat or poultry served in a traditional egg-lemon sauce. The Tuscan side of my family used to make this sauce to recycle meat (usually veal) that had already been boiled. We would make soup with the broth, serve the meat boiled with a side of green sauce, and the next day we would turn the leftovers into a creamy egg-lemon fricassea. There are several regional versions of this quick and easy recipe, some made with chicken and others with a mix of different types of meat, including liver. In Rome, however, the ingredient of choice is lamb, a symbol of the spring holidays (whether you choose to celebrate Easter or Passover), often with the addition of seasonal vegetables, such as baby artichokes. Serve accompanied by your favorite starch: potatoes or rice are great.

lemon

Italian Lamb Fricassee

Prep Time: 10 minutes

Cook Time: 40 minutes

serves 4

Ingredients

  • 2 lb cubed lamb
  • 1 clove garlic
  • 1 medium onion
  • 1 medium carrot
  • 4 tbsp extra-virgin olive oil
  • 1 cup dry white wine
  • 1 large egg
  • 1 lemon
  • salt and pepper to taste
  • 1 tbsp freshly minced parsley, if liked

Directions

Rinse the lamb and pat dry.

mince the garlic and chop the onion and carrot.

heat the oil in a pan, add the garlic, onion and carrot, and cook for about 3-5 minutes on medium heat. Add the lamb and brown it on all sides for about 5 minutes. Add salt and pepper. Pour in the wine and allow it to evaporate on high heat. Lower the heat and allow to cook covered for about 30 to 40 minutes or until done. if there is a lot of liquid, towards the end of the cooking uncover the lamb and allow most of the liquid to evaporate.

In a separate bowl, whisk the egg with the lemon juice until emulsified. remove the lamb from the heat, adjust the salt and pepper, and pour in the egg lemon sauce, stirring quickly. If you like, you can add some fresh parsley. Serve immediately.

http://dinnerinvenice.com/2013/03/28/italian-lamb-fricassee/

This recipe was included in
This American Bite’s roundup of lamb recipes.

Roman Lamb Roast

Roman Lamb Roast (Meat)

AGNELLO AL FORNO

The Jewish community of Rome dates back to the second century BCE. Its history is known from several Latin and Greek sources, the Talmud, and inscriptions found in the catacombs. “Rabbinical” Judaism, whose core thoughts are collected in the Babylonian Talmud, originated towards the end of the first century CE, after the Temple of Jerusalem was destroyed. Its center was the academy of Yavneh, which in theory was also in charge of the Jews in the Diaspora. We know from the Talmud that at the beginning of the 2nd century CE, a certain Rabbi Matthias was sent from Yavneh to Rome. However, the Romans did not always accept his authority: the Talmud reports that the leader of the Roman community, Theudas, refused Yavneh’s instructions to modify the way the Passover lamb was butchered.  We gather from these passages that in Judaea the ritual must have been changed after the destruction of the Temple. In most communities around the world, the custom of eating lamb at the seder was eventually abolished “until the Temple will be restored”. However, because of Theudas’s  refusal to follow the dictates from Yavneh, the Roman community continued to prepare the Passover lamb as always (until even Yavneh gave in and accepted the difference). To this day, Roman Jews (who are very proud to be neither Ashkenazic nor Sephardic) serve lamb at their Seder.

Roman Lamb Roast (Meat)

Ingredients

  • (serves 6-8)
  • 1 leg* of lamb or lamb shoulder ( about 3 to 4 pound)
  • 5 cloves garlic, peeled
  • 4 fresh rosemary sprigs
  • pieces of lemon peel, or chili peppers, or sun dried tomatoes, if liked
  • 5 tablespoons dry white wine (pinot gris, riesling or chardonnay)
  • extra-virgin olive oil
  • salt and freshly ground pepper to taste

Directions

*Lamb shoulder is more widely available than leg, because of how labor intensive removing the sciatic nerve is (a requirement of Jewish dietary laws). One of the few kosher butchers in the US who carry lamb leg is Bisrakosher in NY (and their lamb is grass-fed).

Preheat oven to 400 F:

Rinse the lamb, dry with paper towel, and make some small incisions into the meat with a small pointed knife. This technique has a not-so-kosher name, itâ??s called â??lardingâ?? the lamb.

Remove the leaves from 2 of the rosemary sprigs and cut the garlic cloves into 4 parts length-wise.

Cut the lemon peel or sun dried tomatoes into pieces if using.

Insert 3/4 of these rosemary needles, garlic and the lemon or tomato into the cuts.

Combine the remaining 1/4 with about 1/2 cup oil and some pepper.

Brush the lamb all over with olive oil, sprinkle with salt and pepper and drizzle with 4-5 tablespoons dry white wine (or a mix of lemon and wine), and place in a roasting pan.

Roast for about 1/2 hours or until cooked inside and golden-brown on the outside.

In general, lamb should be roasted for about 25 minutes per pound, or until a meat thermometer inserted in the roast reads 150.

Turn the lamb halfway through the cooking, and baste every 15 minutes with the herb/oil emulsion and the pan juices.

Remove the lamb from the oven and allow it to rest covered for at least 15 minutes before serving.

http://dinnerinvenice.com/2012/03/26/roman-lamb-roast-meat/