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Are you feeling adventurous and hungry? Get ready to try the traditional Montenegrin dish, Lamb in Milk. Don’t let the name sway you; the combination of tender, juicy lamb and creamy milk is irresistible. It’s no wonder it’s a national staple. The added veggies make it hearty and rustic.
Type of Cuisine:
Mediterranean
Prep Time: 30 minutes.
Cook Time: 1 hour
How Many Servings?
7 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 3 tablespoons olive oil | |
| 3 cloves garlic (minced) | |
| ½ cup extra virgin olive oil | |
| 2 ½ lbs lamb shoulder (cut in medium size) | |
| 6 small new gold potatoes (peeled and cut into large pieces) | |
| 2 carrots (peeled, cut into large pieces) | |
| 3 parsnips (peeled and cut into large pieces) | |
| 4 cups whole milk | |
| 2 rosemary sprigs | |
| 3 bay leaves | |
| Salt and pepper to taste |
Preparation
1
Heat olive oil in a large Dutch oven over medium-high heat. Add garlic paste and cook until fragrant, about 1 minute.
Increase the heat to high and add the lamb pieces. Cook until browned on all sides, then remove the lamb from the pot and set it aside.
2
Add carrot and parsnip pieces to the pot and cook for 5 minutes.
3
Pour in 1/2 cup of milk and scrape up any browned bits from the bottom of the pot. Cook for 2 minutes to deglaze the pot
4
Add the remaining milk, rosemary, seared lamb (and its juices), and potato pieces to the pot. Bring to a simmer, then cover and cook until the lamb is tender, about 1 hour and 30 minutes.
5
Season with salt and pepper and garnish with parsley. Enjoy
Recipe Tips & Suggestions
Storage Instructions:
To reheat leftovers, warm the lamb and vegetable stew in a pot on the stove over medium heat until heated. You can also reheat individual portions in the microwave. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
Rana’s Notes!
To cook a 2 1/2 lb lamb stew, you will need a pot that can hold at least 6-8 quarts (5.6-7.6 liters) in size. This will allow enough space for the lamb, vegetables, and liquid to cook evenly and without overflowing. It's always better to use a larger pot than a smaller one to prevent any potential mess or uneven cooking