Roasted Garlic Pureé


  • 1 small head garlic per person
    1 tbsp butter
    1 cup (250 ml/ 8 fl oz) water or stock
    1 sprig thyme
    6 peppercorns

Cooking Process

1. Cut tops from garlic heads, place in a small covered casserole with the remaining ingredients, and bake beside the lamb for 1 hour.
2. Drain, brush with a little of the lamb marinade (you may pre prepare the lamb marinade of your choice ), and cook in the roasting pan with the lamb for 10-15 minutes.
3. To serve, squeeze the soft pulp from each clove. The flavor is much milder than you would expect, and goes well with roast meat.

Roasted Garlic Pureé

Bon Apetite!

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Roasted Garlic Pureé