Cover 20 garlic cloves with equal parts water and milk, then add salt, sugar, and thyme.
Place a buttered round of greaseproof paper over the garlic in the pan.
Bring to a boil then simmer gently until the garlic is cooked through.
Strain the liquid, peel the skins, and remove the garlic gems once cooled.
Mix batter ingredients and let sit for 20 minutes.
Boil wine with one crushed garlic clove, add stocks, and reduce by one third.
Simmer with double cream until thick, season with lemon, and strain.
Preheat the oven to 200°C.
Sear seasoned lamb in oil and butter on all sides in a hot pan.
Roast lamb for 7 to 8 minutes then rest covered for 20 minutes.
Dust poached garlic in flour, dip in beer batter, and deep fry until crisp.
Stir sliced wild garlic leaves into the warm sauce until wilted.
Slice lamb into cutlets and serve over sauce with garlic fritters.