Milk-braised Lamb Loin

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 3 lbs boneless lamb loin, rolled and tied
• salt & freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 medium carrots, finely chopped
• 1 medium onion, finely chopped
• 1 medium celery rib, finely chopped
• 2 cups whole milk

Recipe

• 1 pat meat dry with paper towels. sprinkle it with salt and pepper to taste.
• 2 in a large, heavy skillet over medium-high heat, melt the butter with the oil. brown the meat on one side. turn it over and scatter the vegetables around the meat. cook until the vegetables are golden.
• 3 transfer the meat to the slow cooker. add the milk to the skillet with the vegetables and bring it to a simmer. pour the contents of the skillet over the meat. cover and cook on low for 3 to 4 hours, or until an instant-read thermometer inserted in the center of the meat measures 160 degrees.
• 4 if the sauce is too thin pour it into a saucepan and reduce it over medium heat. remove the twine. slice the meat and arrange the slices, overlapping, slightly, on a platter. spoon the sauce down the center and serve hot.