Montenegrin Lamb in Milk
Montenegrin lamb in milk is a wonderful main dish. It is easy to make and the meat comes out perfectly tender.
- 2 cloves garlic minced
- 1/2 cup finely chopped flat leaf parsley plus a little extra for garnish
- 1 tsp fennel seeds
- 1/4 cup extra virgin olive oil
- 2 lb boneless lamb shoulder cut into bite size pieces
- 1 tsp vegeta seasoning
- salt and pepper to taste
- 6 small new gold potatoes peeled
- 1 carrot sliced into bite size pieces
- 3 cup milk
- 2 rosemary sprigs
- Using a mortar and pestle place the garlic, flat leaf parsley and fennel seeds and crush to form a paste.
- In a dutch oven, heat the olive oil and add in the garlic paste, cook until fragrant about 1 minute.
- Raise the heat and add in the lamb pieces. cook until browned all over.
- Remove the lamb and season with salt and pepper.
- Add about 1/2 cup of the milk to the pot and scrape up any browned bits, deglazing the pot for about 2 minutes.
- Add the remaining milk, rosemary, seared lamb and its juices as well as the vegeta and vegetables. Bring to a simmer and then cover and cook until tender about 1 hour and 15 minutes.
- Using a slotted spoon, transfer the lamb to a bowl and discard the rosemary sprigs.
- Boil the milk over high heat until reduced by half.
- Puree the milk sauce in the pot with an immersion blender or in a regular blender. Put the sauce back in the pot and add the lamb back in, simmer until everything is warm.
- Season with salt and pepper and garnish with parsley.
- Serve warm with some bread and a sopska salad for a delicious Montenegrin meal.
Photo credit and isnpiration: internationalcuisine