Easter spring lamb, Abbacchio, Italian Recipe - Gianni's North Beach

Gianni North Beach

Published on Apr 12, 2014

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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-s... Facebook: http://www.facebook.com/GiannisNB Google+: http://plus.google.com/+GianniNorthBe... Twitter: http://www.twitter.com/giannitv Web: http://www.gianni.tv Music by David Molina: http://drmsound.com/ Video by Hungry Village: http://hungryvillage.com Watch all my cooking episodes: http://www.youtube.com/playlist?list=... SUBSCRIBE: http://www.youtube.com/user/gianninor...