Italian Lamb Roast for Easter Dinner

Roasted Lamb for Easter

 

Kathryn Occhipinti, MD
Kathryn Occhipinti, MD for Conversational Italian for Travelers books

Buona Pasqua a tutti!  I am a new convert to celebrating Easter the traditional Italian way, with Easter lamb, as you will discover if you read on below.  But  now I enjoy Easter lamb just as much as any Italian, and – more importantly – my family does, too! The method I developed for roasted Easter lamb was originally posted on March 21, 2018 on the Learn Italian! blog for Stella Lucente, LLC  and www.learntravelitalian.com. Below is an excerpt. Click on the link for the entire method!

I’d love to hear if your family makes Lamb for Easter dinner and your favorite method!

Share your comments below if you like, or in our Conversational Italian Facebook group.

The Easter holiday and the Easter lamb for dinner have been linked together in Italy far beyond recorded years.  But, I have to admit that here in America, my Italian-American family’s own tradition for Easter was (for many years) a special Sunday brunch with friends at our favorite restaurant.  My children loved greeting the Easter bunny as he walked through, the Easter egg hunt, and of course, the special (and the children’s second) Easter basket filled with chocolate goodies provided with dessert.

Now that my family is a bit older, and the charm of the Easter bunny has faded (although not the love of chocolate, mind you),  we prefer to meet at home for Easter.  Since the matriarch of the family, my mother, has had to give up cooking, making our Italian Easter dinner – which, as we all know should feature lamb – has fallen to me.

Another confession – I’ve never really liked the particular “gamy” taste of lamb.  But, luckily, I’ve taken up this family challenge with years of Italian cuisine to fall back on.  I’ve tried several ways to make lamb known to  Italians of different regions.  And I think I’ve found a method that my family all agrees makes our lamb moist and delicious. (Hint: you may find some similarities between this recipe and the pot roast recipe I posted from February.) I hope if you try this recipe for Easter, or for another special family dinner, that your family will agree with mine that it is the most delicate and flavorful lamb you’ve tried. Click here to read on for the recipe!

Braciole: Italian Beef Rolls for Dinner

Braciole - Italian Beef Rolls

My grandmother came to this country as a young woman in the 1920s to wed my grandfather, who had been her childhood sweetheart some 8 years before, when they both lived in the same small town in Sicily. She left her family behind, but brought with her the knowledge of how to cook the Italian food that she grew up with and that my grandfather loved so well.

As a child, one of my favorite dishes that my grandmother, and then my mother, would make at home was called braciole (meat rolls with a surprise filling in the center).  The recipe for my family’s braciole and the tomato sauce to cook them in was originally posted on 5/9/16 on the Learn Italian! blog for Stella Lucente, LLC  and www.learntravelitalian.com. Below is an excerpt. Click on the link for the recipe!

I’d love to hear if your family makes this dish and your favorite recipe!

Italian beef rolls—involtini di carne,  also known as braciole, bracioli, or  bruciuluni (in Palermo Sicilian dialect)—are a favorite southern Italian treat that are often served for the Sunday family dinner. What I enjoy most about this dish is that there are so many different variations, and every family that makes braciole has its own special traditional recipe. My family hides a whole hard-boiled egg in the center for a surprise when the braciole is cut open. Other families chop the egg in half or into smaller pieces, and some families do not use egg at all!

By the way, I am not sure of the origin of the word braciole used here in America, but in Italy, braciola refers to a cut of pork (usually grilled), and this dish can be made with pork cutlets. My friend Peter Palazzolo from the Speak Sicilian! Facebook group mentioned to me that long ago this rolled-up meat was cooked with grapevine twigs cured like coal, or bracia. But, I think my friend and Italian teacher Maria Vanessa Colapinto (blog eleganza per me), is correct with her idea that the real origin of this word comes from the Italian for the old-type grill that the rolled-up meat for this dish was cooked on. This grill is still used today and is called a “brace.” Meat cooked in this way is “all’abrace,” or “on the grill.”