Celebrate Spring holidays with these festive American lamb recipes!
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Recipe Provided By
Chef Rogelio Garcia


Lamb Agnolotti Yellow Corn Parmesan


Braised Lamb:

  • 6 pounds American Lamb breast
  • 6 pounds American Lamb neck
  • 2 celery stalks
  • 1 onion
  • 1 carrot
  • 1 fennel
  • 3 cups medium-dry red wine
  • 2 tablespoons tomato paste
  • 4 quarts chicken stock 

Duet of Pasta

Pasta for Agnolotti:

  • 2 cups all-purpose flour
  • 2 eggs, whole
  • 2 egg yolks
  • 1 teaspoon salt 

Spinach Pasta for Agnolotti:

  • 2-1/2 cups all-purpose flour
  • 20 grams spinach puree
  • 2 eggs, whole
  • 2 egg yolks
  • 1 cup chicken stock
  • 1 cup spinach
  • Lemon zest
  • 3 tablespoons grated parmesan, divided
  • 1 tablespoon butter
  • 1 cob fresh corn kernels


For Braised Lamb:  In a pot, sear lamb breast and neck in fat or oil until golden brown. Remove from pot; add to braising pan. Add celery, onion, carrot and fennel to pot in which lamb was cooked.  Add a little more oil; cook for 10 minutes on medium heat. Add wine and tomato paste; continue cooking until reduced by half. Add stock; bring to a simmer, then turn off heat. 

Pour mixture over lamb in the braising pan; cover with foil. Cook at 325°F for 3 hours or until lamb is falling off the bones. Remove lamb from bones; add braising liquid as needed. Cool and hold. 

For Pasta:  Place flour on a work surface, create a “hill” and make a well in the center; add yolks in center. Add salt; knead for 20 minutes. 

For Spinach Pasta:  Making a well with the flour, add yolks in the center. Add spinach puree and salt; knead for 20 minutes. 

To assemble: Roll pastas out into long, thin rectangles. Place braised lamb in pastry bag; pipe out onto pasta in a strip. Carefully fold over the pasta, pushing down to seal; trim away extra pasta. Use fingers to pinch between the seal and create pockets. Use pasta wheel or knife to separate each pocket. Refrigerate extra braised lamb and pasta. 

Cook one serving of each Agnolotti in boiling water. 

In pan, heat chicken stock; add cooked Agnolotti. Add spinach, lemon zest and 1-1/2 tablespoons of Parmesan. Whisk in butter; add corn.  Transfer to plate; add remaining Parmesan on top.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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