Ingredients

• 10 garlic cloves in their skins
• 600g/1lb 5oz lamb fillet
• salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 4 tbsp white wine
• water
• or stock
• 200ml/7fl oz double cream
• 2 tbsp finely sliced fresh basil
• 1-2 tsp Dijon mustard
• a little sautéed spinach
• to garnish

Directions

• Toss the garlic cloves with one tablespoon of oil in a saucepan
• cover with greaseproof paper and cook on a low heat for a couple of minutes. Remove the garlic from the pan and cover with cling film. Set aside. Season the lamb generously with salt and pepper. In a heavy frying pan
• heat the oil until nearly smoking. Add the lamb
• and cook over high heat until well browned. This should take about 10 minutes
• by which time the lamb will be about medium rare.
• Remove the lamb and the garlic to a warm plate
• and cover with foil. Pour off the fat from the pan
• and add the wine
• or water. Scrape the caramelised juices off the bottom of the pan as the liquid boils. Now add the cream
• and bring to a fast boil. Squeeze the garlic from their skins. They should pop out easily. Mash lightly with a fork. Add the cream and the garlic to the pan
• bring to a fast boil
• then remove from the heat
• and stir in the basil
• and the mustard.
• To serve
• slice the lamb
• adding any juices to the sauce. Arrange on a warm plate with a little sautéed spinach. Spoon the sauce around.