FOOD+DRINK
THE FLAVOURS OF KENT CONT.
Classic Lamb and Potatoes
The Compasses Inn, Crundale
www.thecompassescrundale.co.uk
Serves 4
The Compasses near Canterbury is
a real gem of a restaurant and pub.
Owners, Rob and Donna Taylor,
are proud of the traditional eatery
they have worked hard to create and
it’s not hard to see why. As soon as
you enter, you will feel right at home
and the food is incredible – all locally
sourced and prepared fresh in the
busy kitchen.
Ingredients: Method:
• 4 x 130g portions of lamb loin
• 200g wild garlic
• 20g mint
• 40g Parmesan
• 100ml olive oil
• 20g horseradish
• 4 large Maris Piper potatoes
• 2 carrots
• 2 x 1 litre lamb stock
• 100g onions
• Rosemary
• 4 spears of asparagus
• 200g cavolo nero
• 1/2 a lamb shoulder
• 300ml duck fat
• 100g shallots
• 50g mushrooms
• 50g carrots
• 10 garlic
• 300ml red wine
• Thyme 1. For the lamb loin, pan fry and once golden place in oven at 180°C for 12 minutes.
2. For the hotpot potatoes, boil the stock with the onions and rosemary. While this is
reducing, peel and slice the potatoes and carrots. Layer the potatoes, carrots and stock
in a tray and bake until tender. Once cooked, lightly press overnight. When set and
cooled, slice and pan fry when needed.
3. For the lamb jus, sweat down the shallots, mushrooms, carrots, garlic and thyme
until golden then add red wine and reduce by half. Add stock and reduce by half again,
skimming any scum off the top constantly. Correct seasoning according to taste and
pass through strainer. Reheat when ready to use.
4. For the wild garlic pesto, grate the parmesan then blend all the ingredients together
and season.
5. For the confit shoulder of lamb, season well and submerge in duck fat then cover
with foil and cook for 8 hours at 120°C.
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