Michel Roux Jr's boiled leg of mutton
A long lost yet timeless classic, perfect alternative to a Sunday roast. If anchovies are not for you then it works just as well without but I find the little pungent saltiness works well with the robust flavour of the mutton.
Ingredients
- 1 leg of mutton, about 2kg
- 2 sticks of celery
- 2 onions, peeled and cut into quarters
- 2 bay leaves
- 1 tbsp allspice berries
- 1 handful of parsley stalks
- 1 pinch salt
- 1 leg of mutton, about 2kg
- 2 sticks of celery
- 2 onions, peeled and cut into quarters
- 2 bay leaves
- 1 tbsp allspice berries
- 1 handful of parsley stalks
- 1 pinch salt
- 1 leg of mutton, about 2kg
- 2 sticks of celery
- 2 onions, peeled and cut into quarters
- 2 bay leaves
- 1 tbsp allspice berries
- 1 handful of parsley stalks
- 1 pinch salt
- 4 tbsp lamb fat
- 2 onions peeled and chopped
- 1 heaped tbsp plain flour
- 300 ml lamb stock
- 250 ml single cream
- 1 pinch ground white pepper
- 1 bunch of parsley, coarsely chopped
- 20 good-quality anchovies in oil, rinsed and coarsely chopped
- 4 tbsp lamb fat
- 2 onions peeled and chopped
- 1 heaped tbsp plain flour
- 10.6 fl oz lamb stock
- 8.8 fl oz single cream
- 1 pinch ground white pepper
- 1 bunch of parsley, coarsely chopped
- 20 good-quality anchovies in oil, rinsed and coarsely chopped
- 4 tbsp lamb fat
- 2 onions peeled and chopped
- 1 heaped tbsp plain flour
- 1.3 cups lamb stock
- 1.1 cups single cream
- 1 pinch ground white pepper
- 1 bunch of parsley, coarsely chopped
- 20 good-quality anchovies in oil, rinsed and coarsely chopped
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 120 mins
- Serves: 4
Step-by-step
- Cover the leg of mutton with water and bring to the boil.
- Skim, then add the prepared vegetables, bay leaves, spice, parsley and seasoning.
- Turn down to a very gentle simmer, and cook for about 2 hours or until tender. Leave to cool in the stock for 2 hours. It will still be just the right temperature for eating.
- Carve the lamb at the table and serve with the sauce.
- For the sauce: skim off and strain some of the fat on the top of the lamb cooking pot. Use 4 tablespoons of this tasty fat to sweat the onions until tender.
- Add the flour and stir in well. Over a high heat, gradually pour in 300ml of the lamb stock from the mutton and mix well to avoid any lumps
- Add the cream and simmer for 5 minutes.
- Just before serving the lamb, season the sauce with a generous amount of white pepper and add the parsley, chopped anchovies and lemon juice.
Recipe taken from The Everyday Roux guide in association with the Council of Bordeaux Wines
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