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Lamb Cooked in Milk
A traditional Montenegrin dish from the northern regions, featuring tender lamb and root vegetables slow-cooked in milk, creating a rich and creamy sauce. It's a comforting one-pot meal that highlights the pastoral heritage of Montenegro.
đ§ Ingredienser
- 1 kg Lamb shoulder(cut into 2-inch chunks)
- 1 liter Whole milk
- 500 g Potatoes(peeled and cut into large pieces)
- 200 g Carrots(peeled and cut into large pieces)
- 150 g Parsnips(peeled and cut into large pieces)
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 3 tablespoons Olive oil
- 2 Rosemary sprigs
- 3 Bay leaves
- to taste Salt
- to taste Black pepper
- 1 teaspoon Fennel seeds
- 0.5 cup Fresh parsley(finely chopped, plus extra for garnish)
đšâđł Instruktioner
- 1
In a mortar and pestle, combine garlic, half of the parsley, fennel seeds, and a few black peppercorns to form a coarse paste.
đĄ Proffstips: This helps to release the aromatics. - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the garlic-parsley-fennel paste and cook until fragrant, about 1 minute.
- 3
Increase heat to high and add the lamb chunks. Brown the meat on all sides. Remove the lamb from the pot and set aside. Season with salt and pepper.
- 4
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the carrot and parsnip pieces and cook for another 5 minutes.
- 5
Pour in about half a cup of milk to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
- 6
Add the remaining milk, rosemary sprigs, bay leaves, seared lamb (and its juices), and potato pieces to the pot. Bring the mixture to a simmer.
đĄ Proffstips: Ensure all ingredients are submerged in the liquid. - 7
Cover the pot, reduce heat to low, and simmer for about 1 hour and 30 minutes, or until the lamb is very tender.
- 8
Once the lamb is tender, remove the rosemary sprigs and bay leaves. Using a slotted spoon, transfer the lamb and vegetables to a serving bowl. Discard the rosemary and bay leaves.
đĄ Proffstips: You can also remove the meat and vegetables and keep them warm while you reduce the sauce. - 9
Boil the remaining milk in the pot over high heat until it has reduced by half, creating a thicker sauce.
đĄ Proffstips: Watch carefully to prevent scorching. - 10
Return the lamb and vegetables to the pot with the reduced sauce. Simmer gently for a few more minutes until everything is heated through. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.
đĄ Proffstips: Serve with crusty bread for soaking up the delicious sauce.
đĄ Proffstips
- âEnsure you use whole milk for the creamiest sauce.
- âDon't rush the simmering process; slow cooking is key to tender lamb.
- âAdjust the vegetables based on seasonality and preference.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other root vegetables like celery root or turnips.
- For a richer flavor, a splash of white wine can be added during the deglazing step.