North Italian lamb cooked in milk

Babiche Martens

Cooking fatty cuts of pork and lamb in milk is common in the north of Italy. The milk forms yoghurt-like clusters during cooking. While it's not a gorgeous looking dish it sure is a tasty one and very easily assembled.

Ingredients

8	Lamb shoulder chops, or neck chops (Main)
16 cloves	Garlic
6	Bay leaves, fresh
1 bottle	Milk, full cream, enough to cover meat
1	Nutmeg

Directions

1. Preheat oven to 150C. Trim excess fat from the chops then lay in a baking dish.
2. Peel the garlic and scatter over the chops. Insert the bay leaves between the chops then season with salt and pepper.
3. Pour over enough milk to cover the meat, grate over a little nutmeg and bake for 3 hours.