Pappardelle with Lamb Ragu

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Chef Way Andrew Carmellini serves fresh pappardelle with a ragù of house-ground lamb shoulder cooked in lamb stock. He finishes the dish with fresh ricotta and chopped mint. Easy Way Use store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.


Farro with Balsamic-Rosemary-Roasted Shallots and Grapes over Roasted Portobellos

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The ancient Tuscan grain known as farro sounds exotic but really couldn’t be friendlier. Think of it as barley-esque, only sexier. When tender, the grains will be a bit exploded, like barley. Because of farro’s Italian roots, this recipe uses a lovely Italian treat-roasted grapes and shallots-to marry the farro with roasted portobello caps. The finished dish is earthy, sweet, and tart all at once, and looks lovely at the center of the plate, garnished with a rosemary sprig.


Herb-Crusted Leg of Lamb

Posted by in Shared Member Recipes

2 legs of lamb (9 pounds each), bone in, trimmed of excess fat

1 tablespoon plus 1/4 teaspoon olive oil

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 medium head garlic

1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1 tablespoon dried oregano

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon all-purpose flour

1/3 cup brandy

1 1/2 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

1 tablespoon chopped fresh rosemary