Welsh Lamb with Garlic Sauce

Ingredients

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

Herb and breadcrumb coating

  • 115 g/4 oz fresh breadcrumbs
  • 1 teaspoon each of chopped fresh chervil, tarragon, thyme, parsley, chives and basil
  • salt and freshly ground black pepper

Garlic sauce

  • 3 heads of garlic (do not remove skins)
  • 300 ml/½ pt white wine
  • 300 ml/½ pt water
  • 300 ml/½ pt lamb stock
  • salt and freshly ground black pepper
  • 30 cloves garlic, peeled
  • olive oil
  • sprigs of thyme or mint

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, still soft on the inside. Drain and leave on kitchen paper.

Now make the sauce

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.

To prepare the coating

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 220°C/425°F/gas 7 for about 7 minutes, or until the meat is pink. Remove from the oven and leave to rest for 4 minutes.

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.

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