Posts Tagged ‘Lidia’s Italy in America’

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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