Lamb braised in milk with garlic and fennel

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Lamb braised in milk with garlic and fennel

Main Serves 4 1h 45 min
This recipe is rather luxurious, it hails from New York's, Italian chef, Mario Batali.


  • 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


Prep time: 15 min
Cooking time: 1h 30 min
  • 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.

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