Cassola d’agnello al latte e limone

This stew from the Sardinian city of Cagliari resembles an ancient Apulian dish called caldariello, which also calls for braising lamb in milk, but without the lemon zest. Rather than simmering the stew in a caldaio, or “cauldron,” however, the Sardinians bake it in a cassola, a traditional terra-cotta cooking pot. Both the pot and the stew take their name from the similar Spanish cazuela, introduced to the island during the years of Spanish rule. In Sardinia, th