If you are looking for a tasty lamb recipe and you have enough time, don’t look any further: lamb cooked in milk becomes incredibly tender and juicy. You have to try it out!
Ingredients (for 2)
- lamb leg / shoulder (about 13 oz or 360 gr)
- 1 ½ cup milk
- 2 potatoes
- 1 carrot
- 2 tbsp olive oil
- 1 tbsp bay leaves
- salt & black pepper
Directions
- Chop the lamb in large pieces and season with salt and pepper
- In a large deep saucepan or Dutch oven, roast the lamb for a few minutes in olive oil and bay leaves at medium temperature
- Add the milk, cover and simmer at low temperature for 45 minutes
- In the meantime, chop potatoes and carrots in bite sized chunks and add them to the pot
- Cook for another 30 minutes or until lamb and vegetables are tender
- Remove the bay leaves and serve hot!
Tips from the Chef
10 minutes before serving check the amount of milk in the pan, If there is too much liquid, continue cooking uncovered
Cambooza 