Blanch the garlic cloves in milk for 2-3 minutes, drain well.
Boil honey with juice of one lemon and a pinch of salt, add rosemary and chili pepper.
Put the garlic in a jar (1/2 l), pour the hot honey mixture over it and close tightly.
Leave to infuse for 3 to 4 days.
It goes well with leg of lamb, lamb chops, chicken.
(According to: Essen & Trinken, 11/93, p. 9)
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