Montenegrin lamb in milk is a wonderful main dish. It is easy to make and the meat comes out perfectly tender. Cooking in milk is the secret. It has some nice hearty root vegetables to enjoy with it as well. This dish is very popular and for good reason it is delicious. This dish is basically a one pot meal. I really enjoyed subtle flavor of the fennel as well. In Montenegro they also use an cooking pot called a “sac” that is bell shaped and placed on ash. It also makes the meat very tender. You don’t need a “sac” to make this recipe just some milk.
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Montenegrin Lamb in Milk (Brav u Mlijeku)
- 2 cloves garlic minced
- 1/2 cup finely chopped flat leaf parsley plus a little extra for garnish
- 1 teaspoon fennel seeds
- 1/4 cup extra virgin olive oil
- 2 lbs boneless lamb shoulder cut into bite size pieces
- 1 teaspoon vegeta seasoning
- salt and pepper to taste
- 6 small new gold potatoes peeled
- 1 carrot sliced into bite size pieces
- 3 cups milk
- 2 rosemary sprigs
Using a mortar and pestle
place the garlic, flat leaf parsley and fennel seeds and crush to form a paste.
In a dutch oven, heat the olive oil and add in the garlic paste, cook until fragrant about 1 minute.
Raise the heat and add in the lamb pieces. cook until browned all over.
Remove the lamb and season with salt and pepper.
Add about 1/2 cup of the milk to the pot and scrape up any browned bits, deglazing the pot for about 2 minutes
Add the remaining milk, rosemary, seared lamb and its juices as well as the vegeta and vegetables. Bring to a simmer and then cover and cook until tender about 1 hour and 15 minutes.
Using a slotted spoon, transfer the lamb to a bowl and discard the rosemary sprigs.
Boil the milk over high heat until reduced by half.
Puree the milk sauce in the pot with an immersion blender or in a regular blender. Put the sauce back in the pot and add the lamb back in, simmer until everything is warm.
Season with salt and pepper and garnish with parsley
Serve warm with some bread and a sopska salad for a delicious Montenegrin meal