Braised Lamb

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 2 lbs lamb loin
• 2 garlic cloves, smashed slightly with the side of a knife
• 1 large onion, chopped
• 2 cups milk
• 5 juniper berries, crushed slightly
• 4 sprigs fresh sage, plus extra for garnish
• salt & freshly ground black pepper

Recipe

• 1 heat oil and butter in a large dutch oven or pot that will fit the lamb loin over medium heat; add the lamb, onions, and garlic and brown meat well on all sides for about 15 minutes.
• 2 add milk, juniper berries, and sage; increase heat and bring to a boil.
• 3 reduce heat to low, cover and simmer until lamb is tender 1 to 1 1/2 hours, turning several times to self-baste.
• 4 transfer lamb to a serving dish and keep warm.
• 5 increase heat, if desired and cook liquid until it is a light brownish color (it will look curdled at this point).
• 6 to serve, slice lamb in thick slices and season with salt and pepper, strain liquid then season with a little salt and pepper; drizzle a little of the strained sauce over lamb, garnish with fresh sage leaves and serve additional sauce on the side.