Lamb braised in milk with garlic and fennel
Lamb
Lamb braised in milk with garlic and fennel
This recipe is rather luxurious, it hails from New York's, Italian chef, Mario Batali.
Ingredients
- 2 garlic cloves, crushed to a paste
- 2 tbsp chopped flat leaf parsley
- 1 heaped tsp fennel seeds
- 2 tbsp olive oil
- 650g boneless lamb leg, in 4cm cubes
- 600ml milk
- 150ml double cream or crème fraîche
- 2 rosemary sprigs
Method
-
Step 1
Mix the garlic with the flat leaf parsley and fennel seeds to form a coarse paste. In a large, heavy casserole, heat the olive oil. Add the garlic paste and cook over moderate heat for about 1 minute. Increase the heat and add the lamb pieces. Cook, turning, until lightly browned all over. Transfer the lamb to a bowl and season with salt and pepper. Add 150ml of the milk to the casserole
-
Step 2
and cook over a high heat for 2 minutes, stirring to scrape up any browned bits. Add the remaining 450ml of milk, the cream, rosemary and the seared lamb and its juices. Bring to a simmer, then reduce the heat to low. Cover and cook, stirring occasionally, until the lamb is tender, about 1 hour and 15 minutes. Using a slotted spoon, transfer the lamb to a bowl; discard the rosemary. Boil
-
Step 3
the milk mixture over high heat until reduced by nearly half. Purée the hot milk mixture in a blender. Return the sauce to the casserole, add the lamb and simmer over low heat until warmed through. Season with salt and pepper and serve.
