Best End of Lamb with Rosemary Cream Sauce and Laver Croquettes

• 1 best end of lamb
• 1 sprig of rosemary
• salt
• freshly ground black pepper

When buying your lamb, ask your butcher to remove the chine bone and nerve. Trim off the dry skin and the excess fat, leaving a thin layer next to the meat. Trim the cutlet bones so that they are all the same length. Score the fat in a diamond pattern to help it crisp up as it cooks. Press the sprig of rosemary well into the exposed meaty side of the joint. Allow to stand for 1 hour.

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