Trim the lamb, removing all the fat, and clean the bones up to the eye of the meat.
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, still soft on the inside. Drain and leave on kitchen paper.
Leaving the skins on the garlic, gently bring the heads to the boil in the mixture of white wine, water and lamb stock. Cook until tender. Pass the garlic mixture through a sieve, pressing well, then liquidize. Adjust the seasoning and consistency. It should be a pouring consistency. You may need to add more water. Keep warm.
Seal the lamb in oil.
Mix together the breadcrumbs, herbs and seasoning. Brush the outer surface of the lamb with the beaten egg, then cover with the breadcrumb mixture, pressing well to bind the crumbs. Place the lamb in a roasting tray and cook in an oven preheated to
Carve the meat into chops. Pour the garlic sauce onto the plates and arrange the chops on top. Garnish each plate with 5 cloves of the fried garlic and a sprig of thyme or mint.
© 1993 Ann and Franco Taruschio. All rights reserved.