Agnello for the masses

Lamb is a popular addition to the Italian dinner table

Lamb used to be an acquired taste for North Americans, who preferred beef or chicken. But now, thanks in particular to Greek, Middle Eastern and Italian cuisine, agnello has found its way to dinner tables everywhere.
Lamb, which comes from the German word lambiz, is an ancient food, and culinary evidence suggests sheep were domesticated about 12,000 years ago.
Spanish soldiers under Cortez introduced sheep to North America in 1519. The Romans introduced Cotswold, one of the oldest breeds, to England over 2000 years ago.
A common religious symbol in many different faiths around the world, lamb was used as a symbol of sacrifice. For Roman Catholic Italians, lamb also has religious connotations, and it is commonly cooked for Easter.
There are also a slew of health benefits to agnello. A valuable source of Vitamin B, protein, and minerals, this lean meat is low in cholesterol compared to other animal proteins. It has twice as much iron as chicken and pork and six times more than fish.
Italians have been enjoying this red meat for hundreds of years. With their customary flair for invention and resourcefulness, Italian nonnas and chefs alike have utilized the different parts of agnello, including the legs, head, and kidneys. The bones make a great stock for soup.
For something different, there's Lamb Kidneys with Cinzano. You'll need 12 lamb kidneys, mushrooms, lemon juice, butter, Cinzano bianco, single cream, ground black pepper, salt, and chopped parsley. Cut the kidneys in half, take of the core and cut them in quarters, cut the mushrooms into small wedges and mix them in the lemon juice.
Melt the butter in a frying pan add the kidneys and sauté very quickly, add the mushrooms and cook for few minutes, season well pour into a casserole, add the cinzano cover the casserole and cook for 20 minutes in the preheated oven at 250 F. Pour over the cream and sprinkle with the chopped parsley. Serve very hot.
For a leg of lamb with an aromatic twist, combine minced garlic, rosemary, thyme, salt, pepper, lemon juice and olive oil. Spread over 1 leg of lamb. Rub the mixture into the lamb with your hand, being certain to get some into any crevices. Starting at one long end, roll the meat into a log, tucking in the ends as you roll. Make sure the roll is as tight and even as possible. Using butcher's twine, wrap the roast and tie the ends. Sprinkle the outside with additional herbs, salt, pepper and olive oil. Place in a roasting pan in the preheated oven for 10 minutes. Reduce heat to 350 degrees and roast an additional 60 minutes. Baste with pan juices about every 15 minutes.
Remove roast from pan, cover with foil and let rest for 10 minutes. Meanwhile, place roasting pan on burner over high heat; add red wine and boil, scraping up all the browned bits, until reduced as desired. Slice meat and serve with reduced juices.
More than two dozen ingredients are required for a braised lamb shanks recipe that includes vegetables and orzo, but the dish is great for an Italian feast.
Add some pizzazz to your next grilled lamb chops by marinating the meat in a mixture made from Dijon mustard, balsamic vinegar, minced garlic, olive oil, and salt and pepper to taste for about 30 minutes. Grill chops over high heat until done, about four minutes per side.
From Umbria comes this roast lamb dish made from leg of lamb, bacon fat, garlic clove, fresh rosemary, extra virgin olive oil, salt and pepper. Chop bacon fat and garlic; season to taste with salt and pepper. Using a sharp knife, make little cuts here and there in the meat and put inside a little mixture of fat and garlic and a little piece of fresh rosemary. Preheat oven to 425°F. Oil meat, sprinkle with salt and pepper and thread in the spit of the oven. Bake meat, oiling it now and then, until it is golden. It takes about an hour. Remove meat from the oven, cut into pieces and serve at once. Serve with a radicchio salad or roasted potatoes.

Publication Date: 2003-11-23
Story Location: http://tandemnews.com/viewstory.php?storyid=3377