Montenegrin Lamb in Milk
Montenegrin lamb in milk is is a popular traditional main dish, where the lamb is perfectly tender in milk with root vegetables.
Servings: 4
Ingredients
- 2 cloves garlic minced
- 1/2 cup finely chopped flat leaf parsley plus a little extra for garnish
- 2 lb boneless lamb shoulder cut into bite size pieces
- 1 carrot sliced into bite size pieces
- 1 tsp fennel seeds
- 1 tsp vegeta seasoning
- salt and pepper to taste
- 1/4 cup extra virgin olive oil
- 6 small new gold potatoes peeled
- 3 cup milk
- 2 rosemary sprigs
Instructions
- A good quality lamb is important. Cut the lamb meat on a cutting board into smaller pieces.
- You can use a chop blender and add garlic, flat-leaf parsley and fennel seeds and crush them to form a paste from these ingredients.
- Turn on the heat to medium and place a dutch oven with the olive oil. Then add in the crushed garlic paste and cook for about 1 minute.
- Increase the he heat and add in the lamb pieces and cook until browned all over.
- When ready remove the lamb and season with pepper and salt.
- Pour the milk, so you cover the meat about 1/2 cup and cook for about 2 minutes.
- Add rosemary, the vegeta, vegetables and the remaining milk and bring it to a simmer and then cover. Cook for about 1 hour and 15 minutes or until tender.
- Then transfer the lamb to a bowl and remove the rosemary.
- Increase the heat and bring the milk to boiling until half of it left.
- You can now transfer the milk sauce from the pot to a blender to make a puree and then transfer it back in the pot and add the lamb back in. Reduce the heat and simmer until everything is warm.
- Season with salt and pepper and garnish with parsley.
- Serve warm with some bread and a shopska salad for a delicious Montenegrin meal.