- Serves: 4
- Cook Time: 1 hour 45 minutes
- Prep Time: 45 minutes
- Effort: easy
- 4 tbsp butter
- 2 tbsp olive oil
- 8 cloves garlic, sliced
- large bunch rosemary, (or substitute thyme)
- 8 large lamb chops, preferably Wicklow lamb
- sea salt and freshly ground black pepper
- 2 whole heads garlic, cut horizontally
- 1 bottles dry white wine
- 2 tbsp plain flour
1. Preheat the oven to 160C/gas 2. Melt 2 tablespoons of the butter and the oil together in an ovenproof frying pan. Add the garlic cloves and rosemary.
2. Season the lamb with salt and freshly ground black pepper and fry on both sides until brown, before transferring to a baking dish. Add the halved garlic heads.
3. Heat the wine in a small saucepan and pour over the lamb. Cover with foil and cook in the oven to for 1½ hours.
4. Remove the lamb and garlic halves from the pan and keep warm.
5. Strain the wine into a saucepan, squeezing the juices from the rosemary and garlic skins.
6. Combine the flour with the remaining butter. Heat the wine and juices and stir in the flour and butter mixture, a little at a time. Cook until the sauce is smooth and thick. Adjust the seasoning as necessary and serve the lamb chops straight away with the sauce poured over.
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