VALENTINE’S LAMB
Apparently garlic is an essential herb for Valentine’s Day because we have known for a long time that it is an aphrodisiac, but beware, I can’t guarantee anything!
It is preferable to use degermed garlic unless it is pink garlic from Lautrec (designation of origin) in which the germ is practically non-existent. I chose to make this recipe with lamb neck because it was very nice but the shoulder would be perfect for this recipe.
*The leaf is the name given to the small ax which is used to cut poultry or meat, the flat of this leaf is also used to crush the garlic but it is also possible to use the flat of a wide blade of a knife.
Crushing raw garlic releases its moisture and gives it even more flavor.
**to peel garlic more easily
Per person :
130g boneless lamb or 200-250g bone-in
2 carrots, peeled and finely chopped
1 onion peeled and minced
1 head of garlic, half of the cloves peeled** and the other not
Salt and pepper
1 bay leaf
Heat a casserole dish and place the meat in it (without fat), cover and dry cook for ¾ min on each side. Add carrots, onion, unpeeled garlic, bay leaf. Pepper. Add water halfway up, cover and cook for 40 min. Salt, mix. With the leaf*, crush the peeled garlic, put them in the casserole, mix and serve.
Nice kitchen to all, Régine