Easter spring lamb, Abbacchio, Italian Recipe – Gianni’s North Beach


Spring lamb is the classic centerpiece of an Easter table and, for very good reason: it’s delicious!

My North Beach recipe is a taste memory amalgam of the roasted capretto that my Mom made and baby lamb abbacchio and scottadito that I savored in springtime Rome.

The hardest part of this dish is finding baby lamb. I’m lucky to live in San Francisco, so I got mine at Golden Gate Meat Company in the Ferry Building. If you can’t get the breast use chops or even a leg of lamb. Any cut works with this recipe.

The breast riblets are crispy and fall off the bone tender. The chops have a golden brown crust and delicate flavor and can be cooked to your preferred doneness.

Full text recipe: http://www.gianni.tv/easter-roasted-spring-lamb
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20 comments

  1. Gianni, if we’re being honest, this is simply marvelous and spot on really. Absolutely delightful recipe! Job well done sir. Thank you for sharing such an easy, simple, rustic, brilliant lamb dish!

  2. Great Dish ! You’re Amazing Gianni ! Love your whole cooking style and passion for the food and our Italian-American culture .. You’re the Best ! Better than 95% of those people on the Food Network .. Keep up the great work, and make more and more videos, everyone loves them.

    Bravo Gianni

    Daniel

  3. I appreciate your recipes so much!

    As a fifth generation Italian American who is now trying to live and learn to cook traditional Italian dishes, I am finding a lot of the more complicated italian recipes available online, but the more classic, common, simple recipes like this one I can’t seem to find (probably because every Italian knows them!), but I wanted very badly to make it for Easter (as is traditional).

    Grazie Mille!!

  4. Thank you so much for this beautiful recipe. I made it easter sunday for my extened family and we couldnt be more amazed. This was defimately one of the best dinners iver ever made. Thank you so much again. I dont agree about the child abuse comment below though, its just a natural part of life people are sheltered from now. They think cause they but pre butchered meat in a store they are somehow morally superior.

  5. Your story is what turned my mum into a vegetarian…..her father was a country butcher…….I’ve been telling her about your great recipes as she is a great cook and I love all the old recipes…..

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