Island Life Magazine Ltd October/November 2010 | Page 146

food

Island Life - October/November 2010

Robert Thompson
The Hambrough, Ventnor

Pan roasted cannon of
Dunsbury lamb with crispy
braised shoulder and a
Cassoulet of mixed beans
Smoked garlic potato

Serves 4
Ingredients
1x Whole best end of lamb – Cannon

- Vine cherry tomatoes – Cut in halves,

removed, trimmed removing any sinew

--baked in a low oven with a little olive

1kg Shoulder of lamb on the bone

--oil

2.5litres Lamb stock

- Lamb sauce / Gravy to serve

½ bottle of Red wine

- Chargrilled Ciabatta – thinly sliced

½ kg Mirepoix – roughly chopped carrot,

- Finely chopped shallot

leek, onion, celery and rosemary sprigs

- Dijon mustard

300g Mixed dried beans – haricot,

- Chopped rosemary

cannellini, butter, mung, aducki and

- Salt and Pepper

flageolet

- Butter

200g Broad beans – popped out of skins

- Milk

4 large IOW Potatoes – Arran Victory are

- 1egg and breadcrumbs for coating lamb

ideal

--shoulder

2 bulbs Smoked IOW garlic
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