Amanda Laird: North Italian lamb cooked in milk

North Italian lamb cooked in milk. Photo / Babiche Martens

Serves 4

8 lamb shoulder or neck chops
16 garlic cloves
6 fresh bay leaves
Salt and freshly ground black pepper
Full-cream milk
Nutmeg

1 Preheat oven to 150C. Trim excess fat from the chops then lay in a baking dish.

2 Peel the garlic and scatter over the chops. Insert the bay leaves between the chops then season.

3 Pour over enough milk to cover the meat, grate over a little nutmeg and bake for 3 hours.