- 3 new season heads of garlic
- 300ml light chicken stock
- 1 or 2 racks of lamb, allow three cutlets per person
- Olive oil
- 4 small little gem lettuce, trimmed and halved lengthways
- 100g butter
- 1 tablespoon mustard
- Put the garlic into a saucepan, cover with cold water, bring to the boil and poach for two minutes. Drain the water and discard and pour in the chicken stock. Bring to the boil, lower the heat and simmer, uncovered, for 10 minutes. Remove the garlic and carry on simmering the liquid until reduced by half.
- Lightly oil the lamb and season with salt and pepper. Roast in a preheated oven, 220ºC/gas mark 7, for 20 minutes. Remove and keep warm.
- Pour the reduced chicken stock into the roasting pan and add the little gem, cut side up, and season with salt and pepper. Return to the oven and braise, basting once or twice, for 15 minutes or until the little gems start to wilt (the core should be quite tender). Remove and keep warm.
- Boil the pan juices vigorously for five minutes and then stir in the butter, mustard and reserved garlic cloves. Stir so everything is well amalgamated. Mash with a fork or purée in a blender or food processor and serve with the lamb and little gem.
Click here for more lamb recipes.
Don’t underestimate the importance of resting. Cooking the meat at a high heat and then keeping it warm is the way to tender lamb.