Under the rubric of everything sounds prettier in Italian, we find abbacchio, or milk-fed lamb, one of those tender meats that reward abstention from deeper consideration. We loved Chef Jeremy McMillan’s ode to upcoming spring, which bore tiny, crisp artichokes and nearly crunchy, lightly roasted potatoes. On the night that we sampled it, the lamb was gilded in Casa Caponetti’s perfumed, artisanal olive oil. The oil’s echt slow food manufacturing principles earned it a pairing with Slow Food Westchester for a special five-course meal. Plus, did we mention that the meal was served in the Farmhouse at Bedford Post’s cozy, hearth-warmed dining room? We snuggled up to our warming abbacchio while gazing on a wintery Bedford transformed by snow. The dish–in a lamb chop variation–should be on the tasting menu through Saturday the 15th, but Chef Jeremy says there will “definitely” be a return for spring.
