Island Life Magazine Ltd April/May 2010 | Page 129

food

Island Life - April/May 2010

the meat into individual

The lamb in this recipe is from

ovenproof baking dishes and

Dunsbury farm, supplied by

top with mashed potato to

Island Foods in Sandown.

completely cover the filling.
Transfer to the oven and bake
for 25-30 minutes, until the
mashed potato topping is
golden-brown and crisp and
the filling is bubbling up.

Note: The key to the success
of this dish is in the Lamb
stock that you use, make sure
that it has body and flavour

For the Canon
of lamb
Pan fry the lamb canon in hot
oil and cook for the last 12
minutes in the oven with the
shepherds pie. Remove and
allow to rest for 5-10 minutes
before serving.

for the best results.

TIPS & TRICKS
For the vegetable garnish: Place the picked broad beans into
boiling salted water and cook for 2-3 minutes until tender. Place
into ice cold water to refresh them. Pick the skins from them,
when ready for use simply plunge back into boiling water for ten
seconds then toss in a little butter, season and serve.
When cooking carrots, place in a pan with a minimal amount
of water (a couple of tablespoons at most) a knob of butter,
a pinch of salt and a couple of pinches of sugar. Place a tight
fitting lid on and bring to the boil. After a couple of minutes
remove the lid and keep cooking until the butter and sugar cook
down to a glaze which will end up coating the carrots.

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