Spezzatino d’Agnello con Gremolata

Lamb Ragout with Gremolata

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

A little twist on the classic gremolata. The orange adds a wonderful dimension to the flavor of the lamb and the tomatoes. Try it with fresh ginger for an interesting variation.


  • 8 tablespoons (or as needed) olive oil
  • 3 pounds lamb shoulder, trimmed well and cut into 1½-inch cubes


Heat 4 tablespoons oil in a large deep sauté pan or casserole over high heat. Add as many lamb cubes as will comfortably fit in the pan (overcrowding will cause the lamb to steam rather than brown) and brown on all sides; set aside. Repeat with the remaining lamb cubes, adding