Recipe: Braised Lamb with Cannellini Beans and Lavender–Mint Gremolata
Anna MowryAnna Mowry
April 09, 2013
As this week's forecast confirms, spring is still in its fickle phase. Like it or not, we're probably facing several more nights of sweaters-under-jackets weather, which is why our dinnertime docket now includes this well-timed recipe from chef Adam Mali of San Francisco's Brasserie S&P. Though the dish has the hearty soul of a braise, lavender gives it a springtime lilt: Mali uses the leaves as a braising aromatic, and he also combines them with mint and parsley to make a vibrant, Italian gremolata.