A whole lamb leg is boiled with vegetables and herbs until tender and served with a rich caper, cream and butter sauce.
For the Lamb:
Put the lamb into a large heatproof casserole with all the vegetables, herbs, salt and pepper.
Cover generously with water, bring up to the boil, skim and then turn the heat down low, so that the water just trembles and shudders at the surface.
Cover and leave the lamb to cook gently, topping up with boiling water as necessary, for 2 ½ to 3 hours depending on size.
For the Sauce:
About half an hour before the lamb is done, melt the butter in a saucepan over a low heat and add the parsley.
Let it stew (not fry) for 10 minutes.
Then stir in the flour and gradually whisk in 600 ml (1 pint) of degreased hot stock from the lamb.
Bring up to the boil, stirring constantly, then reduce heat right down and let it simmer for a good 10-20 minutes.
Whisk the egg yolks with the cream and then whisk in a little of the hot sauce.
Stir this back into the sauce, and keep stirring without letting it boil until the sauce has thickened lightly.
Finally add capers, lemon juice and salt, then taste and adjust seasoning.
Slice the lamb just as if it were a roast leg of lamb, arrange the slices on a hot serving dish and spoon over a little of the sauce.
Serve the remaining sauce alongside.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week