Class
Learn to cook a rustic Italian lamb dinner with Chef Alain, live from Tuscany. Master juicy roasted lamb ribs, butter and Parmesan asparagus, and homemade crunchy flatbread in one showstopping virtual cooking class. The perfect recipe for a family meal or a dinner party with friends!
“Chef Alain was exactly who I needed to walk me through this. From signing up to the first bite, it was simple. Easy, step by step instructions, helpful encouragement. Chef Alain was fantastic with his instructions. Lui e un bravo chef!” - Nathe L., Radicchio Risotto Participant
All classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.
By purchasing one spot, you are allowed one device to connect to the class, but you can have as many people in the kitchen as you’d like!
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
Cutting board and sharp knives
Work space to knead
A pot filled with water
Vegetable peeler and small knife to clean asparagus
Specialty Items
Get to know Chef Alain
Learn more about Chef Alain, how to book a corporate cooking class or team building cooking class with him, or when we’ll visit him on our Heart of Italy food tour!
Check out more classes with Chef Alain in Tuscany!
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