Lidia Bastianich Shows Us How Lamb is Prepared the Italian American Way
April 6th, 2012
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.
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