Lamb cooked in milk with olives, garlic and bay

Babiche Martens

Cheap can mean tasty, especially when it comes to those cuts of meat, like neck and shoulder chops. Anything close to the bone has more flavour. The key is to trim off any excess fat and cook slowly. Pouring milk (a splash of cream as well doesn't hurt) over lamb creates a delicious crust during cooking, which uncovers sweet, succulent meat flavoured with bay, olives and garlic. A nice dish to cook in individual dishes. Having the vegetables as the entree means nothing extra is necessary to pair with the lamb.

Ingredients

4	Lamb neck chops (Main)
1 to taste	Salt & freshly ground pepper
100 g	Pitted green olives
1	Garlic head
3	Bay leaves
500 ml	Whole milk
2 Tbsp	Cream, (optional)

Directions

1. Preheat oven to 170C. Season the neck chops and place in a baking dish. Add the olives. Break up the garlic but don't peel, then add with the bay leaves.
2. Pour over the milk and cream, if using, then bake for 2 hours.