LIVE Italian Lamb Dinner Class with Chef Alain from Tuscany

Sunday, April 2, 2023
4:00 PM 5:30 PM 16:00 17:30

Google Calendar ICS

Class

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Italian Lamb Dinner
Serves 2 - 3

Crunchy Flatbread

500 gr (approximately 4 cups) all-purpose or 00 flour
1 pack (2 1/4 teaspoons) instant yeast
300ml (10 fluid ounces or 1 1/4 cup) room temperature water
2 tablespoons olive oil (+2 tablespoons extra for topping)
1 tablespoon salt

Butter & Parmesan Baked Asparagus

300 grams (10 1/2 ounces) asparagus, fresh or frozen
25 grams (1 3/4 tablespoon) unsalted butter
25 grams (1/4 cup) grated parmesan cheese
Optional: A pinch of ground nutmeg
Bread crumbs
Salt

Baked Lamb Ribs

800 grams (1 3/4 pounds) rack of lamb ribs, bones in (a full rack is preferred with 7-8 ribs included - like this - but cut will work too)
4 carrots
4 shallots or small red onions
3 garlic cloves, or more if desired
Fresh parsley
Fresh mint
5 tablespoons olive oil
Salt
200 grams (7 ounces) aged pancetta or guanciale, pre-sliced
- Substitution: Pork belly, bacon, or lard
4 fluid ounces white wine

Before Class Steps

Preheat oven to 350 degrees Fahrenheit / 180 degrees Celsius.

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

Oven
1 large mixing bowl
Large casserole dish (9”x13”) or a large baking tray lined with parchment paper for lamb
Small casserole dish (9”x9”) or small baking tray for asparagus
Large baking trays lined with parchment paper for flatbread
Rolling pin
Cutting board and sharp knives
Work space to knead
A pot filled with water
Vegetable peeler and small knife to clean asparagus