Mutton with caper sauce

  • Serves 6
  • Ready in about 4 hours
  • Easy
This timeless mutton with caper sauce recipe will always remain a classic because the ingredients complement each other so beautifully.

Nutritional info per serving

  • Calories674kcals
  • Fat34.6g (15.6g saturated)
  • Protein77.7g
  • Carbohydrates13.9g (7.5g sugar)
  • Salt1.5g

No rating yet

Print article Save to my delicious


  • 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

Main Ingredients:

Leave a comment

Your email address will not be published. Required fields are marked *

ajax loader