Roast rack of lamb (Carré d'agnello arrosto) from Northern Italian Cooking (page 99) by Biba Caggiano

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spaghetti with spring vegetables (Spaghetti primavera); Zucchini with vinegar (Zucchine fritte all'aceto); Baked onions (Cipolle al forno)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on January 02, 2026

    Very good version of the classic and actually spot on for me with the cooking time. I did only make one rack and also added some halved baby potatoes to the roasting pan so they could cook in the lamb fat - yum! Only thing I'd change in the future is to either saute the garlic in the coating first, or slip it under the lamb fat and roast the full time, because it didn't cook long enough for me/remained too raw with my intolerance adding only for the last 5 minutes of roasting time.

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