Mutton with caper sauce
- March 2007
- Serves 6
- Ready in about 4 hours
This timeless mutton with caper sauce recipe will always remain a classic because the ingredients complement each other so beautifully.
- 34.6g (15.6g saturated)
- 13.9g (7.5g sugar)
- 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.
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