Preparation Instructions

1. Season the lamb with salt and pepper and set aside. Over medium-high heat, add half of the olive oil to a large dutch oven, or heavy bottom pot. When the oil is hot but not smoking, working in batches add the lamb in a single layer across the bottom of the pot, do not overcrowd. Sear until brown on both sides and remove to a large bowl.
2. When all the lamb is seared, turn the heat to medium and add the remaining olive oil to the pot. Add the diced fennel bulb and cook until softened, scraping up any brown bits from the lamb, about 5 minutes. Add the garlic, parsley, crushed fennel seeds, and stir until well combined.
3. Add the meat back to the pot with any juices that have gathered. Pour the milk and cream into the pot and bring to a simmer. Reduce heat to low, add the rosemary sprig, cover and cook, stirring occasionally, until the lamb is tender, about 1 ½ hours.
4. When the lamb is tender use tongs to remove all the lamb from the pot and discard the rosemary sprigs. Using an immersion blender, purée the sauce until smooth. A blender or food processor may also be used for this. Add the lamb back to the sauce, season to taste with salt and pepper, and heat through.
5. Serve the lamb and sauce over quinoa or brown rice garnished with a drizzle of heavy cream and rosemary leaves.

The Pairing

I paired this dish with a 2013 Pinot Noir from France. Pinot Noir is one of the more fussy grape varietals and needs a cool climate and careful handling to make fine wine. When it comes to pairing with food, Pinot Noir is one of the best wines matching with both red and white meat and vegetarian dishes. For this particular pairing, I wanted a French label as they tend to be more complex in flavor and better bodied than some New World offerings. This label was a perfect match to the lamb with hints of dark chocolate and tobacco tasting notes and light spice aromas. A very smooth finish that lingered delightfully on the palate, made this wine very easy to sip. Unfortunately, the only French option available at my local market was a cleanskin and so I have no idea what label the wine belongs to. While I love cleanskins since you can get some excellent wines for a very reasonable price, it makes it difficult for future purchases of the wines you really enjoy!