Best 2 Easter Lamb From Sicily Recipes

In the vibrant culinary tapestry of Italy, few dishes hold a place as cherished as the Easter lamb from Sicily. This traditional dish, known as Agnello Pasquale Siciliano, is a testament to the island's rich history, deep-rooted traditions, and exceptional culinary heritage. It is a time-honored recipe passed down through generations, meticulously prepared with succulent lamb meat, an array of aromatic herbs, tangy citrus, and a symphony of spices, creating a symphony of flavors that tantalizes the palate. Embark on a culinary journey as we unveil the secrets behind this iconic Easter delicacy, exploring the unique variations and exceptional flavors that make it a cornerstone of Sicilian cuisine. Discover the art of selecting the finest lamb, marinating it in a fragrant blend of herbs, wine, and citrus, and roasting it to perfection, achieving a tender and juicy masterpiece. Alongside the main course, we present a delectable assortment of side dishes that complement the lamb perfectly, from the classic roasted potatoes to the vibrant green beans and the refreshing salad of spring greens. Indulge in the culinary traditions of Sicily as you recreate this iconic Easter dish in your own kitchen, savoring the essence of this timeless recipe that has captivated hearts and taste buds for centuries.

Check out the recipes below so you can choose the best recipe for yourself!

EASTER LAMB FROM SICILY

Easter Lamb From Sicily image

Provided by Florence Fabricant

Categories dinner, roasts, main course

Time 1h

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion, minced
4 pounds well-trimmed boneless lamb shoulder for stew, in chunks
2 1/2 cups lamb, chicken or beef stock, approximately
2 tablespoons potato starch
2 cups heavy cream
6 egg yolks
Juice of 4 lemons
Salt and freshly ground black pepper
1 tablespoon chopped fresh mint

Steps:

Heat the oil in a large, heavy casserole, add the onion and saute until it is translucent. Stir in the lamb and add the stock, using enough to cover the lamb. Bring to a simmer; cover and cook over medium-low heat until the lamb is tender, about 45 minutes.
Remove the lamb from the broth. Strain the broth and remove as much of the fat as possible. You can do this by starting the preparation the night before and refrigerating the lamb, covered, overnight and also refrigerating the stock. When the stock has chilled sufficiently, the fat can be lifted off and discarded.
Shortly before serving, measure the stock. You should have about two cups. Add a little water if there is less. If there is more you should plan to increase the amount of potato starch proportionately.
Slowly beat some of the cream into the potato starch, beating to blend the cream and the starch together. When the starch is liquefied stir in any remaining cream.
Bring the stock to a simmer in a casserole. Whisk the egg yolks and lemon juice together in a bowl. With the stock barely simmering, slowly whisk in the egg-yolk mixture. Then slowly beat the cream mixture into the stock mixture. Cook slowly, about five minutes, until the stock thickens and becomes sauce, then return the lamb to the sauce. When the lamb has been sufficiently reheated, season the sauce to taste with salt and pepper. Transfer the stew to a warm serving dish, sprinkle with the mint, then serve.

Nutrition Facts : @context http, Calories 902, UnsaturatedFat 36 grams, Carbohydrate 10 grams, Fat 77 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 36 grams, Sodium 985 milligrams, Sugar 4 grams

SAUTEED SICILIAN LAMB

Sauteed Sicilian Lamb image

Provided by Guy Fieri

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 1/3 pounds boneless lamb cutlets (leg or loin cut), sliced into 1/2-inch strips
Kosher salt and freshly cracked black pepper
2 cloves garlic, minced
1 tablespoon fresh oregano leaves, chopped
1/2 teaspoon crushed red pepper flakes
1 large yellow onion, sliced
1 whole roasted red bell pepper, seeded and sliced
One 10-ounce package sliced white button mushrooms
1 cup dry white wine
1/2 cup pitted large green olives, roughly chopped
2 teaspoons capers, rinsed
1/4 teaspoon lemon zest
Rice pilaf, for serving
1 tablespoon chopped fresh flat-leaf parsley, for garnish

Steps:

Set a large saute pan over high heat and add the oil. Sprinkle the lamb with salt and pepper. Add the lamb to the pan along with the garlic and saute until just cooked through, 3 to 4 minutes. Add the oregano and pepper flakes and stir. The lamb is done when browned all over but still tender. Transfer to a dish and set aside.
Set the pan back over the heat and reduce the heat to medium. Add the onions, roasted peppers and mushrooms to the pan. Season with salt and pepper. Saute until the vegetables begin to soften, stirring occasionally, about 5 minutes.
Deglaze the pan with the wine, scraping up any browned bits. Stir in the olives, capers and lemon zest. Bring to a simmer and reduce by two-thirds, 3 to 5 minutes. Season with salt and pepper. Return the lamb to the pan and stir together to incorporate the flavors and heat through.
Serve the lamb with rice pilaf and garnish with the parsley.

Tips for Making the Perfect Easter Lamb from Sicily:

Choose the Right Cut of Meat: Opt for a high-quality leg of lamb or shoulder of lamb. Look for one with a good amount of marbling for added flavor and tenderness.
Marinate the Lamb: Marinating the lamb overnight or for at least 4 hours helps tenderize the meat and infuses it with flavor. Use a flavorful marinade made with olive oil, garlic, rosemary, lemon zest, and red wine.
Slow Cook the Lamb: Slow cooking allows the lamb to cook evenly and become fall-off-the-bone tender. Roast the lamb in a preheated oven at 325°F (165°C) for 3-4 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
Baste the Lamb Regularly: Basting the lamb with its juices or the marinade during cooking helps keep it moist and flavorful. Use a pastry brush to baste the lamb every 30-40 minutes.
Rest the Lamb Before Serving: Once the lamb is cooked, let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Garnish and Serve: Garnish the roasted lamb with fresh herbs like rosemary or mint, and serve with roasted vegetables, mashed potatoes, or a side salad for a complete meal.

Conclusion:

The Easter lamb from Sicily is a traditional and flavorful dish that is perfect for celebrating the Easter holiday. With its tender meat, aromatic herbs, and savory marinade, this dish is sure to be a hit with your family and friends. Follow the tips and steps mentioned in this recipe to create a memorable Easter feast that everyone will love.