BOILED LEG OF MUTTON WITH CAPER SAUCE.
Wrap the bay leaves, rosemary and peppercorns in the muslin and tie with a piece of string into a little parcel. Place in the casserole dish. Pour in the white wine and lamb stock. Cover with a buttered Cartouche and place the lid on top. Put the casserole dish in the oven for three hours.
Towards the end of the cooking time, before serving, reduce the chicken stock by half. Add the cream and the capers. Simmer for two minutes. Season to taste, draw off of the heat and set aside.
Remove the mutton from the oven. Spoon the cooked onions onto a plate with a slotted spoon. Lay carved mutton slices on top. Spoon over the caper sauce and serve.
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|Publication:||Western Mail (Cardiff, Wales)|
|Date:||Mar 19, 2011|
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