Mutton with caper sauce

  • for 6 people
  • Ready in about 4 hours
  • Easy

Nutritional info per serving

Per serving: 674kcals, 34.6g fat (15.6g saturated), 77.7g protein,
13.9g carbs, 7.5g sugar, 1.5g salt

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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


1. 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.
2. 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.
3. 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.

From March 2007

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