Welsh Lamb with Garlic Sauce

Name: Welsh Lamb with Garlic Sauce
Yield: Serves 6
Cuisine: Europe
Ingredients: salt and freshly ground black pepper; 1 teaspoon each of chopped fresh chervil, tarragon, thyme, parsley, chives and basil; 30 cloves garlic, peeled; 2 eggs, beaten for egg wash; olive oil; sprigs of thyme or mint; 300 ml/½ pt white wine; 115 g/4 oz fresh breadcrumbs; 3 heads of garlic (do not remove skins); 300 ml/½ pt water; 300 ml/½ pt lamb stock; 6 best end of Welsh Lamb (each strip with 4–5 chops)

Preparation info

Serves
6

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

6 best end of Welsh Lamb (each strip with 4–5 chops)
olive oil
2 eggs, beaten for egg wash

Europe
Main course
Wales

Method

Trim the lamb, removing all the fat, and clean the bones up to the eye of the meat.

Prepare the garlic for the garnish

Bring the 30 peeled cloves of garlic to the boil in just enough water to cover them. Strain. Repeat this process 3 times, then leave to cool.

Deep-fry the garlic cloves in olive oil until golden and crisp on the outside, sti