Island Life Magazine Ltd October/November 2010 | Page 147

food

Island Life - October/November 2010

Method:
previous day

Method:
day of serving dish

thick discs, dredge in flour and then

The day before you are serving the dish

- Cook all the beans separately in lightly

breadcrumbs. Reshape if necessary.

you will need to cook the shoulder. Fry

salted water along with some sprigs

- Season the lamb and pan fry on all

the shoulder (seasoning well) until well

of thyme. The beans will take a lot of

sides, continue to turn giving each side

browned and then add the mirepoix.

cooking so it’s best to cover the pans.

about 2 minutes, in total it will take

Continue frying until all the vegetables

Once the beans are cooked, drain them

about 6 minutes – you then need to

are well browned. Deglaze the pan

and mix together, season well.

rest it for 2 minutes before slicing.

with the red wine and then add the

- Rinse the potatoes and dry well, prick

- Shallow fry the lamb shoulder until

stock. Bring to the boil and cover with

each potato, place them on a bed of

breadcrumbs are golden and crispy,

tin foil, transfer to the oven and cook

salt on a baking tray and bake at 190

reheat the beans and sauce and its

at 180 degrees Celsius or gas mark 4.

degrees Celsius until cooked. Slice

ready to serve.

The shoulder will take approximately

the top of each bulb of garlic and rub

- Place a pile of the beans in the centre

3 hours to cook, it should be checked

lightly with olive oil, bake in foil at 180

of 4 hot plates. Top each pile with a

regularly and should be falling of the

degrees until very soft, allow to cool

lamb shoulder disc and then the pan

bone when done. Leave to cool slightly.

before working to a smooth paste in a

roasted lamb cannon. Finish with a

Once the lamb is cool enough to handle

pestle and mortar.

couple of the cherry tomatoes and the

pick off all of the meat and mix with

- Work the potato through a ricer or

lamb sauce.

chopped shallots, rosemary, mustard

drum sieve, return to the pan and over

- Serve the smoked garlic potato

and seasoning to taste. Form the meat

a low heat work in the garlic paste

separately along with the chargrilled

into a large sausage and tightly wrap

together with milk and butter – the

Ciabatta or you can add the potato to

in cling film, chill in fridge. Soak the

potato should be quite loose. Season

the main dish with the lamb and beans.

beans separately and leave overnight

well.

covered.

- Slice the lamb shoulder into 1cm

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into beaten egg followed by the

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