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-lambFacebook: http://www.facebook.com/GiannisNBGoogle+: http://plus.google.com/+GianniNorthBeachTVTwitter: http://www.twitter.com/giannitvWeb: http://www.gianni.tvMusic by David Molina: http://drmsound.com/Video by Hungry Village: http://hungryvillage.comWatch all my cooking episodes: http://www.youtube.com/playlist?list=PL7BEADADCCAD445F2SUBSCRIBE: http://www.youtube.com/user/gianninorthbeach?sub_confirmation=1NEW EPISODES EVERY SATURDAY
