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