Lamb Braised in Milk with Garlic and Fennel
Mario Batali calls lamb braised in milk "absolute poetry," especially when it's flavored with a scattering of fennel seeds. "This," he adds, "is what the Roman Empire must have tasted like." More Amazing Lamb Recipes
The braised lamb can be refrigerated overnight in the pureed sauce. Reheat gently before serving.
Roman-style artichokes (artichokes braised with olive oil and garlic).
A Montiano with notes of tobacco and cedar has the body to match the lamb and fennel. "A Super-Roman wine for a super-Roman dish," says Joe Bastianich.