Canon of lamb with roasted garlic sauce and crispy scapes

Strictly for garlic lovers only! This recipe from Frank Bordoni includes roasted garlic and deep-fried garlic stems (scapes)
By Frank Bordoni
Canon of lamb with roasted garlic sauce and crispy scapes
  • Rating:
  • Serves: 2
  • Cook Time: 50 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 2 whole heads garlic
  • 500 g lamb, cannon
  • 1 tsp Dijon mustard
  • 1 pinches black pepper
  • 50 g unsalted butter
  • 25 g caster sugar
  • 150 ml vegetable stock
  • 1 handfuls garlic, scapes
  • 100 g plain flour
  • 1 eggs, beaten
  • 6 tbsp vegetable oil, for shallow frying


1. Preheat the oven to 190?C/gas 5. Slice off the tops of the garlic bulbs by just exposing the cloves and place in a small roasting tin. Cook in the oven for 20-25 minutes or until completely soft.2. Prepare the lamb by rubbing the skin with Dijon mustard, season well.3. Place the lamb, skin side down in a hot pan. Seal all over and place in the oven with the garlic for about 15 minutes. When cooked allow to stand for a further 5 10 minutes.4. When the garlic is ready, cool slightly before squeezing out the cloves into a small pan. Sprinkle with a little salt and mash to a pulp with a wooden spoon.5. Add the butter and sugar to the garlic pulp and place over a low heat until the mixture begins to caramelise. Add the stock and season.6. Place the scapes in a shallow large bowl and sprinkle over the flour. Toss together until well coated. Add the beaten egg and toss again until the scapes are lightly covered in the 'batter'. Heat the oil in a frying pan and fry the scapes for 2 3 minutes or until crispy and golden. Shake off any excess oil and drain on kitchen paper.7. To serve, slice the lamb and place in the centre of each plate. Pour round the sauce and pile high with the scapes.

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