© Rob Lawson
Rump of Hampshire Lamb with slow roasted shoulder, confit potato terrine and rosemary.
Now available on our new Brasserie menu book a table
Here the classic combination of lamb and rosemary are showcased in a duo of exquisite seasonal flavours, demonstrating the high quality meat to be sourced on our Hampshire doorstep. The rump is poached in a vacuum with olive oil, rosemary, thyme and garlic, before it is pan roasted and rested ready to serve. The shoulder is slow roasted until it flakes away from the bone, before being rolled and coated in a blend of rosemary infused breadcrumbs and deep fried. The resulting ballotine makes a delightful crunch that complements the succulent rump, and both are accompanied by a rich rosemary gravy.The potatoes are poached in duck fat until they have delicate and sweet consistency, then pressed into a mould and pan fried until crisp.