Recipes

Boiled Leg Of Lamb With Caper Sauce

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1 leg of lamb, well trimmed, bone cut short
2 leeks, 4 carrots, 2 sticks of celery, 2 onions, 3-4 cloves garlic all chopped
250ml (½ pt) dry white wine
2-3 sprigs of thyme
Salt and black pepper
6-8 potatoes, chopped
100g (4 oz) pasta
25g (1 oz) Butter
25g (1 oz) Flour
375ml (3Ú4 pt) approx. lamb cooking liquid
Dash of cream
2 tablesp. capers, chopped
2 tablesp. basil/parsley, chopped
Salt and black pepper

1) Set oven to Gas Mark 4, 180°C (350°F).

2) Place the lamb in a deep pot or casserole and add all the ingredients, except the potatoes and pasta.

3) Then add enough water to just cover the meat.

4) Bring to the boil, cover and simmer, either on the hob or in the oven, for 2 hours.

5) Check after ½ hour and remove any scum that has risen to the surface.

6) 30 minutes before the end of cooking time add the potatoes and pasta.

Caper Sauce:

1) Melt the butter, add the flour.

2) Cook for a minute or two.

3) Whisk in the liquid, bring to the boil and simmer for 5 minutes.

4) Stir in the cream, capers, basil/parsley, salt and black pepper and taste, correct seasoning.

5) The sauce should have the consistency of thin cream.

Yield: 8 servings
Prep Time: 2 hr 5 mins
Cook Time: 0 hr 10 mins
Ready In: 0 hr 10 mins
   
Category: Main Course
Main Ingredient: Lamb
Cooking Method: Boiling
Recipe Tags: Boiled Leg of Lamb with Caper Sauce lamb with caper sauce
   

Chef's Note & Story

Any leftover lamb can be served the next day with salad and chutney. Also there should be enough vegetables and pasta broth left for a great soup.

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