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1
Preheat oven to 350 degrees.
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2
Remove any fat from the two fillets, wipe them dry with paper towels and set them aside.
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3
Place the lamb bones in a roasting pan or large cast-iron skillet and roast them in the oven until browned.
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4
Add the carrots, celery and onion, spreading them over the bottom of the pan so they're able to brown, and roast for five to 10 minutes.
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5
Using a slotted spoon, remove the bones and the vegetables and place them in a large stock pot.
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6
Add the white wine, water, garlic, tomatoes, parsley, thyme and bay leaves.
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7
Simmer, uncovered, for 45 minutes or until reduced by one-third.
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8
Remove bones and vegetables, and pour the stock into a smaller pot.
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9
Continue reducing the sauce until you have only half a cup of liquid.
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10
(This may take an hour.)
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11
Set aside.
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12
Peel the elephant garlic cloves and blanch them in boiling water for two minutes.
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13
Drain and simmer for 30 minutes in the cream and water.
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14
Puree in a food processor.
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15
Return to the saucepan, season with salt and pepper and add the butter.
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16
Mix thoroughly.
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17
Preheat oven to 350 degrees.
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18
Heat a cast-iron pan over high heat.
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19
When very hot, add the lamb fillets, and brown them on all sides.
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20
Slide the pan into the oven for five minutes or so for rare lamb, longer if you want it more done.
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21
Slice the lamb thinly and arrange the slices on heated individual dishes, garnishing each serving with a little sauce under the meat, and a dollop of a garlic puree on the side.
