Jessie Prince
This is based on the Italian tradition of braising meats in milk,” says chef Ewen Crawford. “We love the delicious lactic sauce created during the slow cooking. We source our lamb from Warren Wiggins at the Murwillumbah Markets, where he raises Dorper lamb on an organic farm in Bexhill near Lismore.”
Ingredients
Method
Preheat oven to 200°C fan-forced. Place lamb fat-side-up in a casserole and roast to render fat slightly (15 minutes). Remove lamb from casserole and drain excess fat.
Reduce oven to 150°C fan-forced. Return lamb to casserole, add shallots, garlic halves, anchovy, herbs, lemon zest, and pour over milk and cream to cover. Season with ½ tsp fine sea salt.
Cover with a tight-fitting lid or foil and roast until meat is falling off the bone and milk forms into curds (4-4½ hours). Set aside to rest (20 minutes). Discard whole herbs. Transfer lamb to a serving platter with curds to serve.
Note
Note Meyer lemons are sweeter, less acidic and less bitter than regular lemons. They’re available from select grocers – you may need to order them. If unavailable, substitute regular lemons.
Allow extra time for resting; refer to the method for details.
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