Lamb with Fennel from Sardinia
This slow-cooked lamb dish is bursting with flavor and pairs beautifully with either couscous or high-quality bread, making it a delightful meal option.
Marthinus Strydom
Hokkaido Milk Bread Rolls
The Story
The recipe for slow-cooked lamb, often served with couscous or good-quality bread, has its roots in North African cuisine, particularly from countries like Morocco and Algeria. Historically, slow-cooking methods were developed in arid regions where preserving meat was essential, and spices were used to enhance flavor and mask any potential spoilage. This dish often features a blend of aromatic spices such as cumin, coriander, and cinnamon, reflecting the rich spice trade that has influenced North African cooking for centuries. An interesting aspect of this dish is its connection to traditional celebrations and communal meals, where families gather to share a hearty feast, symbolizing hospitality and unity. The use of couscous, a staple in the region, complements the succulent lamb perfectly, showcasing the harmonious balance of flavors characteristic of North African culinary traditions.
More about Italy
Italy is one of those countries about which you probably have quite a number of preconceptions before you have put one foot into the country. A country of olive oil and mafia, pasta, wine and sunshine, roman ruins and renaissance palaces, Italy has a lot to offer its visitors. Although some of these images are appealing, it would be a shame if that was the only thing you come away with. Italy is certainly much more complex and interesting than that.
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Ingredients
Method
- Place the lamb in a large bowl. Season it with salt and pepper, then sprinkle the flour, fennel, and saffron over the top. Turn the lamb to ensure it is evenly coated.
- In a large casserole dish, heat a tablespoon of oil. Add the lamb and sear on all sides until a deep brown crust forms. If necessary, do this in two batches to avoid overcrowding the pan, which can prevent proper browning.
- Remove the lamb from the casserole and set it aside. If needed, add a bit more oil and sauté the onion over low heat until it becomes soft and translucent. Add the garlic and cook for an additional minute or two, then stir in the chilli flakes and orange zest.
- Increase the heat and pour in the wine, stirring to deglaze the pan and lift any browned bits from the bottom. Return the lamb to the casserole, then add enough stock to just cover the lamb. Include the tomatoes and the bouquet garni.
- Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and cook for one hour.
- While the lamb is cooking, prepare the fennel bulbs. Trim the tops, removing any fronds and setting them aside. Cut minimally from the bases, then slice each bulb in half lengthwise. Cut each half into three wedges lengthwise, ensuring they hold together even if the outer layers separate from the root. Heat the remaining olive oil in a large frying pan and fry the fennel until caramelized around the edges. Set aside.
- After one hour of cooking, add the fennel to the lamb. Continue to cook uncovered for an additional 20 minutes, until the fennel is very tender and the liquid has reduced slightly. Taste and adjust the seasoning, adding lemon juice if desired.
- To serve, remove the orange zest and bouquet garni. Stir in the parsley and basil, allowing the dish to rest off the heat for 2 minutes. Finely chop the reserved fennel fronds and sprinkle them over the casserole. Serve in large, shallow bowls.
