Mutton with caper sauce

  • Portion size: Serves 6
  • Ready in about 4 hours
  • Difficulty: easy

This timeless braised mutton with caper sauce recipe will always remain a classic because the ingredients complement each other so beautifully.

adslot-recipe-1
lock
Join Extradelicious to unlock Cook Mode

Ingredients

  • 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
adslot-recipe-3
lock
Join Extradelicious to unlock Cook Mode

Method

  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.
  4. Recipe continues after advertising adslot-recipe-4

Nutrition

  • 674kcals Calories
  • 34.6g (15.6g saturated) Fat
  • 77.7g Protein
  • 13.9g (7.5g sugar) Carbs
  • 1.5g Salt
adslot-recipe-5

Rate and review

Rate

Leave a comment, question or tip

adslot-recipe-6
2

Recipes left this week.


Go unlimited for £4.99 /month, plus enjoy:

  • Access to 9000+ recipes
  • Distraction-free browsing
  • Cook Mode & more
×