Before serving dust the lamb with the crisp panko crumbs, fried garlic, fennel pollen and herdsAward-winning chef reveals the secret to the perfect Sunday roast. 5gr Salt2gr Pepper100gr Black garlic butterVegetable stockFried sage leavesLemon zestBlack garlic butter400gr unsalted butter | room temperature100gr roasted garlic. Black garlic butter – blend the room temperature butter with the roasted and black garlic. Heat the vegetable stock and start to emulsify the garlic butter into the stock to for a butter emulsion sauce. Whole roasted cauliflower, pine nuts, and green raisins caramelized in pine needle syrup and earl grey teaServes 4Ingredients1 whole cauliflower 400gr40gr pine nuts roasted.