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Pairing lamb and garlic is a classic combination. The garlic creme is a smooth, tasty sauce. It has character but not so much as to overpower the delicate taste of the lamb.
Nothing complex about this recipe. It looks and tastes like something you would get in a fancy restaurant - in fact I've served it at fancy restaurants! But it's quick and easy. Take care of removing the germ of the garlic - it tastes bitter, and is the bit that makes it harder to digest garlic!
I served this with asparagus and "bouchon" potatoes.
Note: The lamb is best eaten medium rare. This should not take very long to roast - 10 or so minutes. You can, of course, cook it longer.
The finished dish.
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. Leslie Newman