traditional recipes  April 2009

Special Easter Treat Straight from the Academia Barilla Kitchen: Rack of Lamb with Herbs and Artichokes

Just in case you are still unsure of what to serve your [...]

Just in case you are still unsure of what to serve your guests this Easter, Academia Barilla chef Matteo Carboni has put together a festive springtime recipe that is sure to be a crowd-pleaser. And it gets even better. In this instructional video, Matteo will walk you through the cooking process, step-by-step. It couldn’t any easier than this.

You will find the recipe for chef Matteo’s Easter rack of lamb with herbs and artichokes in our previous post about the Academia Barilla Easter Gift Set. The recipe can also be found on the Academia Barilla website, as well as at our online store.

Serves 4 to 6
· 2.2 lbs of Lamb loin
· 6 artichoke hearts
· 1 clove of garlic, chopped
· 1 bunch of mint leaves, chopped
· Academia Barilla IGP Toscano Extra Virgin Olive Oil
· 4 oz. of Academia Barilla Balsamic Vinegar of Modena
· Academia Barilla Sapori Italiani, to taste
· salt and pepper, to taste

To begin, we suggest you take special care in selecting your ingredients. Italian cooking is all about bringing out the natural flavors in foods. Traditionally, fresh lamb is a springtime food and, depending on where you live, you should be able to find it at your local farmer’s market. While you are at the market, don’t forget to pick up artichokes, garlic and mint! The rest of the ingredients called for in the recipe are available at our online store.

Before you start cooking, we suggest that you watch chef Matteo’s video at least once. He provides helpful hints along the way allowing you to work through the recipe smoothly.
While the lamb is marinating, Matteo suggests that you trim and slice the artichokes. By placing them in cold water with lemon juice, you will be able to keep them from discoloring.

Another important tip is to hold onto the lamb trimmings in step 1 of the recipe. They will be used to make the base for the mouth-watering balsamic vinegar sauce. The sweet flavor of the sauce pairs perfectly with the savory flavor of the meat.

And be sure to pay attention to how Matteo plates this dish, beginning with the sautéed artichokes, then layering on the lamb and finishing the dish with the balsamic sauce, some extra virgin olive oil and, last but not least, Sicilian sea salt flavored with black olives.

Well, Matteo, you sure have got our mouths watering. Thanks for another delicious, seasonal recipe!
Buona Pasqua a tutti!

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