Best End of Lamb with Rosemary Cream Sauce and Laver Croquettes

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About


  • 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.