Recipes

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

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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)

For the beer batter