Mutton with caper sauce

Mutton with caper sauce
  • Serves icon Serves 6
  • Time icon Ready in about 4 hours

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

Nutrition: per serving

Calories
674kcals
Fat
34.6g (15.6g saturated)
Protein
77.7g
Carbohydrates
13.9g (7.5g sugar)
Salt
1.5g
Calories
674kcals
Fat
34.6g (15.6g saturated)
Protein
77.7g
Carbohydrates
13.9g (7.5g sugar)
Salt
1.5g

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

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.

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