[there will be more juices surrounding the meat in the oven, once fully rested] and the butter.
to serve, remove the lamb from the oven and add the juices from the carving dish to the oven tray.
wash and sort the potatoes. they need to be steamed in their skins, so it helps if they are about the same size. steam until they are only just cooked, so they are still slightly firm in the middle.
melt, but do not brown, the butter with the crushed garlic in a saucepan. mix together the cream and the milk.
when the butter has melted, scoop out the garlic pieces and spread them around the bottom of 