Carré of Welsh Lamb with Wild Mushrooms from Leaves from The Walnut Tree: Cooking of a Lifetime by A

Ingredients

• 6 cloves garlic, crushed
• sprig of rosemary
• 125 ml/4 fl oz Marsala
• 1 tablespoon tomato purée
• 1 teaspoon each of fresh chopped thyme, parsley and marjoram
• 2 tablespoons olive oil
• 115 g/4 oz fresh breadcrumbs
• 4 carrés or best ends of young Welsh lamb, each with 6 bones
• 3 sticks celery, chopped
• 2 bay leaves
• 1 large onion, roughly chopped
• 2 medium carrots, chopped
• 225 g/8 oz mixed wild mushrooms, such as ceps, chanterelles, oyster mushrooms, pieds de mouton, trompettes de mort
• salt
• freshly ground black pepper
• 2 eggs, beaten
• extra-virgin olive oil