Lamb Braised in Milk with Fennel

Lamb braised in milk. Huh? Okay, yes, I know it sounds weird (at least it did to me at first) but form out me out. It’s just a spin on a traditional Italian recipe of pork braised in milk, in which the milk reduces down to a rich and creamy white sauce. For you I-don’t-eat-lamb types, check out the urls at the bottom of the recipe to a few excellent recipes for pork variations. For you lamb-lovers (and yes I confess that here in the US we are definitely in the minority) I urge you

to give that treatment a try. My friend Peg made that for a few of us the other day, served by farro, and I couldn’t wait to construct it. She got the recipe from Mario Batali, and I tweaked with it a bit. So good! particularly by the farro, though I’m guessing it would be just as good by brown rice (for the nutty dimension) or even mashed potatoes.

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