Roast best end of lamb with garlic fritters and a wild garlic cream sauce Archive

Ingredients

• 21 small cloves of garlic, skins on
• a little water and a little milk to cover garlic in a pan
• sprig of thyme
• a pinch of sugar
• 250ml/8fl oz chicken stock
• 250ml/8fl oz lamb stock
• 50ml/2fl oz quality white wine
• double cream, approximately 100ml/6½tbsp
• salt and pepper
• 1 lemon, juice only (to taste)
• 4 portions of best ends of spring lamb, trimmed and prepared
• a little oil and butter (preferably clarified) to seal the lamb
• flour for dusting
• 300ml/½ pint beer batter (see below)
• enough oil to deep-fry the garlic
• a handful of fresh wild garlic leaves, central stems cut out (or enough wild garlic to taste as it is is a pungent herb)
• 180g/6oz plain flour
• 30g/1½oz fresh yeast
• 5-10ml/1-2tsp white wine vinegar
• a pinch each of salt and sugar