Page title and description
Lamb braised in milk with garlic and fennel
Lamb
Lamb braised in milk with garlic and fennel
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
Prep time:
15 min
PT15M
Cooking time:
1h
30 min
PT1H30M
-
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.
