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Montenegrin Lamb in Milk (Brav u Mlijeku)

Course Main Dish
Cuisine Montenegrin
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 4
Author International Cuisine


  • 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