Milk Braised Lamb Loin

Ingredients

• Servings: 8
• 1 (2 1/2 pound) boneless lamb loin roast, rolled and tied
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 3 cups whole milk
• 1 teaspoon chopped fresh rosemary
• 1 clove garlic, minced
• 3 tablespoons water

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs


• season lamb loin with salt and pepper. heat oil and butter in a large pot over medium-high heat and brown lamb loin on all sides. slowly pour the milk in with the lamb. stir in the rosemary and garlic. allow the milk to come to boil, then lower the heat to medium-low. partially cover with the lid and cook until the lamb is no longer pink in the center, about 1 hour and 45 minutes. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). remove lamb and set aside to rest.
• if the milk is not already a nutty brown color, increase the heat until the milk beings to brown. spoon off any additional fat. pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. slice the lamb and serve with the milk sauce.