Ingredients

Ingredients

• 21 small cloves of garlic, skins on

• a little water and a little milk to cover garlic in a pan

• sprig of thyme

• a pinch of sugar

• 250ml/8fl oz chicken stock

• 250ml/8fl oz lamb stock

• 50ml/2fl oz quality white wine

• double cream, approximately 100ml/6½tbsp

• salt and pepper

• 1 lemon, juice only (to taste)

• 4 portions of best ends of spring lamb, trimmed and prepared

• a little oil and butter (preferably clarified) to seal the lamb

• flour for dusting

• 300ml/½ pint beer batter (see below)

• enough oil to deep-fry the garlic

• a handful of fresh wild garlic leaves, central stems cut out (or enough wild garlic to taste as it is is a pungent herb)

For the beer batter

• 180g/6oz plain flour

• 30g/1½oz fresh yeast

• 5-10ml/1-2tsp white wine vinegar

• a pinch each of salt and sugar

Description

Recipe Uses 21 Small Cloves Of Garlic, Skins On, A Little Water And A Little Milk To Cover Garlic In A Pan, Sprig Of Thyme, A Pinch Of Sugar,...

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