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
STEAK FLORENTINE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
- Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
- Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
- Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
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
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!
More about "agnello alla fiorentina lamb florentine style recipes"
FIORENTINA STEAK | JAMIE OLIVER RECIPES
From jamieoliver.com
AGNELLO ALLA ZAFFERANO | SALUMERIA ITALIANA
From salumeriaitaliana.com
ALLA FLORENTINE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
BISTECCA ALLA FIORENTINA (FLORENTINE STEAK) • CURIOUS …
From curiouscuisiniere.com
BEST AGNELLO ALLA FIORENTINA LAMB FLORENTINE STYLE RECIPES
From recipert.com
EASTER LAMB - AGNELLO ALLA CACCIATORA RECIPE | VISIT TUSCANY
From visittuscany.com
BISTECCA ALLA FIORENTINA (FLORENTINE-STYLE STEAK) RECIPE - THE …
From thespruceeats.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
ARROSTO DI AGNELLO - ROASTED LEG OF LAMB - COOKING …
From cookingwithnonna.com
BISTECCA ALLA FIORENTINE (FLORENTINE-STYLE STEAK) - BAKE IT …
From bakeitwithlove.com
AGNELLO ALLA FIORENTINA (LAMB FLORENTINE STYLE) RECIPE
From recipeofhealth.com
AGNELLO ALLA FIORENTINA - VIANSA
From viansa.com
LAMB, FLORENTINE STYLE (AGNELLO ALLA FIORENTINA) RECIPE - EAT YOUR …
From eatyourbooks.com
AGNELLO ALLA FIORENTINA (LAMB FLORENTINE STYLE) RECIPE
From familyoven.com
RECIPES FROM VIANSA: AGNELLO ALLA FIORENTINA - VIANSA
From viansa.com
CHICKEN ALLA FIORENTINA | RECIPE | CUISINE FIEND
From cuisinefiend.com
HOW TO COOK AND SERVE BISTECCA ALLA FIORENTINA - THE SPRUCE EATS
From thespruceeats.com
RECIPE: OVEN-BAKED LAMB AND POTATOES — THE CHEEKY CHEF
From lindasarris.com
LAMB CHOP, FLORENTINE STYLE (COTOLETTE D'AGNELLO) RECIPE - EAT YOUR …
From eatyourbooks.com
You'll also love