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Compote of Lamb with Wild Mushrooms and Creamed Mashed Potatoes

Compote of Lamb with Wild Mushrooms and Creamed Mashed Potatoes

Ingredients

1 Shoulder of Lamb
Rock salt
Duck Fat
Lamb Jus
Wild Mushrooms
Chopped Garlic
Potatoes
Butter
Cream

Method

Cut the lamb into small even sized cubes then Spread salt onto a baking tray
and place the lamb fat side down on top of the salt, sprinkling the remaining salt over the top.
Leave this for around an hour before scraping all the salt off.
Cook the lamb on low heat for around 2hrs in the duck fat, checking periodically for tenderness.
Once the lamb is done drain the fat away and break the lamb down with a fork adding chopped garlic, lamb jus then wild mushrooms and seasoning to taste.
Place the mixture into small pots top with mashed potato and place in a medium oven to heat through and brown.
Enjoy!

What to drink with it?

200 Achaval Ferrer Malbec, Mendoza, Argentina £15.00
Argentinean Malbec has become one of the world’s favourite wines and Achaval Ferrer produces wine that shows why? Densley packed dark fruit firmly framed by cocoa and graphite, velvet like tannins and juicy acidity make this wine truly world class. A perfect match for this deeply flavoured lamb dish.

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