Milk Lamb

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 lbs boneless lamb roast
• 6 garlic cloves, peeled and cut into slivers
• salt
• ground black pepper
• 2 tablespoons butter
• 1 onion, cut in half
• 1 carrot, cut in half
• 2 sprigs fresh rosemary
• 2 bay leaves
• 4 cups milk
• fresh chives (to garnish)

Recipe

• 1 make small slits all over the meat with a sharp knife, inserting a sliver of garlic into each as you go.
• 2 rub the meat all over with salt and pepper.
• 3 heat the oven to 325 degrees f.
• 4 melt the butter in a deep, lidded casserole and brown the meat well on all sides.
• 5 add the onion, carrot and herbs to the pot.
• 6 pour over the milk and bring to a simmer on the stove top.
• 7 cover the dish and transfer to the oven until tender, about 2 hours, turning the meat at least once.
• 8 remove the meat from the pot and wrap in foil to keep warm.
• 9 remove the herbs, carrot and onion and discard.
• 10 boil down the cooking juices to about 1 cup and puree with an immersion blender.
• 11 taste and adjust the seasonings.
• 12 carve the meat and arrange on a serving dish.
• 13 pour over the sauce, sprinkle with the chives, and serve.