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Jagnjetina u Mlijeku
Lamb in Milk
A traditional Montenegrin dish where lamb is slowly simmered in milk until incredibly tender, resulting in a rich and succulent meat. Carrots and potatoes are often cooked alongside the lamb, absorbing the flavorful milk.
🧂 Ainekset
- 1.5 kg Lamb shoulder or loin
- 1.5 liter Milk
- 3 medium Carrots(peeled, 1 whole, the rest cut into chunks)
- 1 kg Potatoes(peeled and halved)
- 2 Bay leaves
- 5-6 Peppercorns
- to taste Salt
- for garnish Fresh parsley
👨🍳 Ohjeet
- 1
Wash the lamb and place it in a large pot. Add the whole carrot, bay leaves, peppercorns, and salt. Pour in the milk, ensuring the lamb is mostly submerged.
- 2
Bring the milk to a gentle simmer over medium heat. Cover the pot and cook for about 90 minutes, or until the lamb is beginning to soften. Skim off any foam that rises to the surface during cooking.
- 3
While the lamb is cooking, boil the peeled potatoes in a separate pot until tender. Drain them.
- 4
Add the boiled potatoes and the remaining carrot chunks to the pot with the lamb. Ensure they are submerged in the milk.
- 5
Continue to simmer, covered, for another 60 minutes, or until the lamb is extremely tender and the vegetables are cooked through. The milk will reduce and thicken slightly.
- 6
Carefully remove the lamb and vegetables from the pot and arrange them on a serving platter. Strain the cooking liquid and pour it over the meat and vegetables. Garnish with fresh chopped parsley before serving.
💡 Ammattilaisvinkit
- ✓Using lamb shoulder or a similar cut with some fat will yield the most tender and flavorful results.
- ✓Ensure the milk does not boil vigorously, as this can cause it to curdle. A gentle simmer is key.
- ✓The long, slow cooking process is essential for tenderizing the lamb.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some recipes include a whole onion in the milk during the initial cooking phase.
- A small amount of white wine can be added along with the milk for an extra layer of flavor.