It’s funny how plans for a dinner are working out sometimes – i was thinking carnitas but maybe with lamb and the web surfing brought a nice recipe that called for some milk. Then i started to contemplate an appropriate side dish – being on the slaw path these days i thought about fennel and checked the F&W site for flavoring ideas. And there is was – a Batali recipe for a lamb braised in milk with fennel and garlic. Now Mario has a great way with words infecting you with his enthusiasm for the dish: "… the lamb braised in milk [is an] absolute poetry, especially when it’s flavored with a scattering of fennel seeds… This is what the Roman Empire must have tasted like."
Indeed, the whiff of wild fennel, rosemary and garlic was intoxicating, and lamb was just decadent. It even looked sort of attractive, in a Nigel Slater way, quite rustic, so i couldn’t be bothered with pureeing the sauce.
Batali suggests olive oil braised artichokes for the side dish – i stuck with fennel, braised it in white wine and caramelized in sugar and olive oil (the Babbo way), and was rewarded with yet another delightful aroma – that is of fennel, chardonnay and moroccan olives.
So where was i? Carnitas and Slaw?