THESE TENDER, glazed garlic cloves are gently boiled in beef or chicken stock. The flavor, though obviously garlic, is much milder than you might expect. They are ideal for serving with roast leg of lamb and are also good served with roast chicken or sautéed rabbit.
The glazed garlic can be prepared in advance and reheated in several additional tablespoons of stock. Make sure you boil the additional stock so that it, too, thickens to glaze the garlic.