We need about half a pound of lamb meat, cut it into small pieces, sprinkle some salt and pepper on top of it and give it a quick fry in olive oil, you know, just to seal its juices. In the mean time we have to finely chop three leeks, just the white part of them, together with 20-30 green garlic leaves. Take out the meat and put the leeks and green garlic leaves in the oil, also with some salt and pepper on top. We should stir from time to time, not to burn them because their taste will turn bitter. Put two tablespoons of olive oil into a tray and add the lamb meat and the fried leek and green garlic, together with a cup of white wine mixed with two tablespoons of tomatoes puree, sprinkle salt and pepper, cover the tray with aluminum foil and put it into the oven for 20 minutes, take off the foil and keep the tray in oven until the meat is golden brown and it smells fantastic into the kitchen.
The green garlic has a light and discreet flavour, not so heavy as the classic garlic and the leek is sweeter and has not such a strong flavour as the onion. It’s a delicious dish because the lamb or even beef meat works great with the special combination of green garlic and leak aromas.