Garlic And Vegetable Stock Bake Recipe

About this recipe

A savory dinner recipe featuring tender lamb chops roasted with garlic and anchovies, enhanced with a fragrant herb crust. Perfect for a flavorful and satisfying evening meal.

Ingredients

• 100 g Garlic - Single Clove
• 2 ltr Figaro Extra Light Olive Oil
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 80 g Knorr Vegetables Stock Cubes
• 290ml Lea And Perrins Worcestershire Sauce

Instructions

1. 1. Break up the single clove of garlic, leaving the skin on, and lightly crush it with the flat side of a knife.
2. 2. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Add the garlic and sauté for 3-4 minutes until lightly browned. Remove the garlic and set aside.
3. 3. Season with salt and pepper. In the same skillet, sear for 1-2 minutes on each side until browned. Remove from the skillet and set aside.
4. 4. Pour 1/2 cup of vegetable stock into the skillet and let it reduce by half, scraping up any browned bits from the bottom of the pan. Return the garlic to the skillet, and add 2 tablespoons of Worcestershire sauce.
5. 5. Simmer the mixture on the stovetop for 15-20 minutes, basting with the pan juices halfway through. Remove from heat when the sauce is reduced and flavorful.
6. 6. Serve topped with the roasted garlic and a drizzle of the flavorful pan sauce.