Ingredients
3 slices white sourdough bread
1 sprig rosemary, finely chopped
50g/2oz butter
300ml/11fl oz warm milk
8 mutton chops
3 tsp cold-pressed rapeseed oil
salt and freshly ground pepper
500g/1lb 2oz wild garlic, with stalks

Method
1. Make the bread into breadcrumbs by cutting off the crusts and blitzing in a food processor.
2. Heat the butter in a saucepan and gently fry the rosemary over a medium heat for a couple of minutes. Add the breadcrumbs and slowly pour in the milk, stirring all the time. Stir the sauce until it is a smooth consistency - you may need to give it a whisk, and add a little extra milk.
3. Preheat the grill to hot. Rub the chops with one teaspoon of the oil and season with salt and freshly ground pepper. Place under the hot grill. When they are starting to firm up on each side - this will take 5-10 minutes each side, depending on how hot your grill is - set them aside in a warm place to rest.
4. Heat the remaining oil in a pan and lightly cook the garlic leaves with a pinch of salt until wilted, about 2-3 minutes.
5. Serve the chops with the wilted garlic leaves, and the bread sauce.