Spring lamb is the classic centerpiece of an Easter table and, for very good reason: it’s delicious!

My North Beach recipe is a taste memory amalgam of the roasted capretto that my Mom made and baby lamb abbacchio and scottadito that I savored in springtime Rome.

The hardest part of this dish is finding baby lamb. I’m lucky to live in San Francisco, so I got mine at Golden Gate Meat Company in the Ferry Building. If you can’t get the breast use chops or even a leg of lamb. Any cut works with this recipe.

The breast riblets are crispy and fall off the bone tender. The chops have a golden brown crust and delicate flavor and can be cooked to your preferred doneness.

Full text recipe: http://www.gianni.tv/easter-roasted-spring-lamb
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