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BOILED LEG OF MUTTON WITH CAPER SAUCE.

"The Great British Classic - dishes like this - were once the staple of many households, but are now largely forgotten. Everything you need in a dish is here: rich, developed meaty flavours, salty capers and a silky cream sauce. This dish is part of our heritage and deserves to be celebrated." Matt Tebbutt (Serves 6-8) For the mutton ? 1 leg of mutton ? salt and pepper ? 200g butter ? 3 large onions, sliced ? 3 bay leaves ? 1 sprig of rosemary ? 10 black peppercorns ? 750ml white wine ? 600ml lamb stock For the caper sauce ? 600ml chicken stock ? 300ml double cream ? 1 small jar of capers ? 2 tbsp parsley, chopped ? a buttered Cartouche, a simple circle of paper to stop a skin layer from forming (optional) ? You will also need a piece of muslin and some kitchen string Method Preheat the oven to 150C/300F/gas mark 2. Season the leg all over then generously rub the inside of the casserole dish with the butter. Place the leg into the casserole dish and set the sliced onions on top.

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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Title Annotation:Features
Publication:Western Mail (Cardiff, Wales)
Article Type:Recipe
Date:Mar 19, 2011
Words:300
Previous Article:Marvellous mutton; He runs one of Wales' most successful restaurants and is a familiar face on our TV screens. Now chef Matt Tebbutt, right, tells...
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