- 1 leg of mutton, about 3kg
- 3 large onions, quartered
- 3 carrots, cut into large chunks
- 1 fresh rosemary sprig
- 6 black peppercorns
For the caper sauce
- 2 tbsp butter
- 2 tbsp plain flour
- 4 tbsp capers, drained and rinsed, half of them chopped
- Small bunch of fresh mint, finely chopped
- Put the meat in a large pan and add 1.5 litres water, which should come about three-quarters of the way up the joint. Add the vegetables, rosemary and peppercorns and some seasoning. Bring to the boil, cover, then reduce the heat to a simmer for 31/2 hours or until the meat is tender. There should be little resistance when the meat is pierced with a skewer. Skim the fat from the stock and put the meat on a plate, covered. Strain the stock, discarding the solids. You’ll need 600ml.
- Meanwhile, make the sauce, Melt the butter in a pan, add the flour and cook for 1 minute. Gradually stir in the mutton stock and bring to the boil, stirring. Simmer for 5 minutes, stir in the capers, mint and season.
- Slice the mutton and serve with the caper sauce and some boiled, minted potatoes.
- Spanish reds are often good with lamb, and in this case a young, fruity Rioja is just the trick.