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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