Charmion, I think I'll try your Romertopf recipe. I bought one so long ago I can't remember when but it has been in the cupboard unused for quite a while. I used to roast lamb with rosemary and garlic surrounded by veges in it. Yum!

Steve, I don't know the science of it, but years ago I was told to pre slice or mince garlic and leave it for a few minutes before using it. Some strange alchemy to do with the air changing the chemicals in the garlic. When I say that I mince the garlic, I mean by cutting it fairly fine and crushing it with the flat of the knife.

Allright, well that was a test of my Googling skills but here is one article by Tara Parker-Pope about leaving the minced or chopped garlic for a while before using it, however this is to boost the beneficial health effects:

"Many home chefs mistakenly cook garlic immediately after crushing or chopping it, added Dr. Kraus. To maximize the health benefits, you should crush the garlic at room temperature and allow it to sit for about 15 minutes. That triggers an enzyme reaction that boosts the healthy compounds in garlic."

I also throw the garlic in for the last few minutes only after I have fried the onions to the stage that I want them so that the garlic doesn't burn and get that bitter/acrid flavour.