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Braised Mutton with Caper Sauce

1 350 gram pie mutton
1 Head celery; cut in half
1 Suede; cut into about 8 large chunks
6 sm Onions
6 Turnips; scrubbed but not peeled
1 tb Whole black peppercorns

Caper Sauce:
50 g Unsalted butter
50 g Plain flour
500 ml Milk
200 ml Lamb stock
2 Dsp white wine vinegar
3 tb Capers; well rinsed
Salt and freshly ground black pepper

Place the mutton leg in a large casserole dish and just cover with cold water.

Surround the meat with the vegetables.

Add the peppercorns to the pot and season generously with salt

Bring the pot slowly to the boil, and then allow 20 minutes per pound.

And serve with caper sauce.

For the caper sauce:

Melt the butter in a heavy based saucepan, and, stirring continuously, add the flour.

Allow this to cook through, then whisk in the milk to form a thick sauce, then add the lamb stock.

Bring the sauce to a gentle simmer and then add the white wine vinegar, capers, season generously and combine well.

Serve with cooked meats.

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