Mutton with caper sauce

Name: Mutton with caper sauce
Yield: Serves 6
Cuisine: British recipes
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

Easy
March 2007

Easy
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.

Nutrition: per serving

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

Nutrition: per serving

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

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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

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

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.

Method

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.