Braised Lamb Loin (arrosto Di Maiale Al Latte)

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

Ingredients

• 2 1/2-3 lbs boneless lamb loin
• 4 tablespoons olive oil
• 1 teaspoon rosemary
• 1/4 teaspoon black pepper
• 3 garlic cloves, minced
• 1 1/2 cups milk
• 2 tablespoons white vinegar

Recipe

• 1 trim excess fat from lamb.
• 2 rub with 2 t olive oil, rosemary, pepper and garlic.
• 3 marinate at least 2 hours at room temperature or 8 hours in the refrigerator.
• 4 in a dutch-oven heat remaining 2 tablespoons olive oil add lamb and brown well on all sides reduce heat to very low.
• 5 add milk and vinegar, at this point it will look truly gross, that's ok, it's supposed to look this way.
• 6 cover and cook, turning once or twice, until tender but not falling apart, 1 to 1-1/2 hours.
• 7 remove meat to a carving board, tent with foil.
• 8 if the liquid in pan has not turned brown, raise heat a little and cook until thickened and light brown, whisk in a couple of tablespoons of water, scraping up all the residue, season with salt and pepper to taste.
• 9 carve lamb into thin slices and pour sauce over it to serve.