"Nice lamb" as in lamb braised as they might braise it in the Franco-Italian city of Nice. The classic meat for Niçois braising is in fact beef, and a classic way of using the leftovers is to chop them up with a leafy vegetable like Swiss chard and turn them into ravioli.
The Accidental Locavore's Internet friend Jeff Parker posted this great sounding lamb recipe a few months ago. Months of bad weather and strange weekend plans kept this from happening until this past weekend, when finally, lamb met rotisserie and, boy, was it good!
It's hard not to be inspired to cook when reading Gabrielle Hamilton's Blood, Bones and Butter. The first 5 chapters of the book, conveniently and tidily wrapped up in the "Blood" section, establish Hamilton's most intimate roots.