Welsh Lamb with Garlic Sauce from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschi
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 cove...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Fine-mesh sieve
- Slotted spoon
- Deep fryer
- Paper towel
- Food processor
- Mixing bowl
- Whisk
- Measuring cup
- Oven
- Roasting pan
- Roasting rack
- Skillet
- Wooden spoon
- Tongs
- Pot
- Plate
- Serving platter
- Aluminum foil
Ingredients
- 6 best end of Welsh Lamb (each strip with 4–5 chops)
- 1 teaspoon each of chopped fresh chervil, tarragon, thyme, parsley, chives and basil
- 115 g/4 oz fresh breadcrumbs
- 2 eggs, beaten for egg wash
- olive oil
- 300 ml/½ pt white wine
- 300 ml/½ pt water
- 300 ml/½ pt lamb stock
- 30 cloves garlic, peeled
- salt
- freshly ground black pepper
- 3 heads of garlic (do not remove skins)
- sprigs of thyme or mint
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