It’s fascinating how many different ways lamb can be prepared. For Easter, I usually see roasted lamb, perhaps with mint and/or green peas. In Moroccan cuisine, you see a lot of kebabs and tagines featuring raisins and curries. The Greeks achieve miracles with a dollop of tzatziki. But how does the Italian American community prepare lamb? Lidia Bastianich’s new cookbook, Lidia’s Italy in America, yields the answer: with roasted peppers.
For more free recipes, be sure to sign up for the Borzoi Cooks newsletter!