Clifford A. Wright's Recipes: Lamb-Grilled

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

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March 13, 2010

Home > Recipes > Lamb-Grilled

Grilled Ground Lamb and Cherries on Skewers
Kafta bi'l-Karaz
(Arab Levant/Syria)
Grilled skewered ground lamb kaftas with cherries
posted: 01/11/2007

Grilled Lamb Rib Chops
Scottadito
(Italy/Lazio)
Grilled lamb rib chops
posted: 12/14/2006

Shish Kebabs
Lahm Mishwy
(Arab Levant)
Grilled skewers of lamb
posted: 01/09/2007

Spit-roasted Leg of Lamb, Aretina-style
Arrosto d'Agnello all'Aretina
(Italy/Tuscany)
Spit-roasted boneless leg of lamb marinate in olive oil, wine, vinegar, lemon juice, and oregano
posted: 12/14/2006

Spit-roasted Whole Leg of Lamb
Agnello allo Spiedo
(Italy/Calabria)
Spit-roasted whole leg of lamb on the bone
posted: 12/14/2006

Thin Lamb Chops Marinated in Wine and Herbs
Bracioline d'Agnello alla Brace
(Italy/Campania)
Grilled lamb shoulder shops marinated in wine and herbs
posted: 12/14/2006

Grilled Ground Lamb and Cherries on Skewers

Grilled Lamb Rib Chops

Shish Kebabs

Spit-roasted Leg of Lamb, Aretina-style

Spit-roasted Whole Leg of Lamb

Thin Lamb Chops Marinated in Wine and Herbs

[Mediterranean Feast] The Saveur 100. Voted Most Delicious History Book You Can Cook From. “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine

Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.” In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune

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