A whole lamb leg is boiled with vegetables and herbs until tender and served with a rich white onion and parsley cream sauce.
For the Mutton:
Put the mutton into a pot of cold water, bring up to the boil.
Simmer for 1 hour, skim off scum and then add the vegetables, add a little salt and the peppercorns.
Cook for a further 1 ½ hours.
For the vegetables:
Strain off some of the stock into a separate pan.
Add in the carrots, swede and parsnip and cook until tender.
For the sauce:
Pre-heat a frying pan and add in the butter.
When the butter has melted add in the onions and slowly stew until soft but no not allow to colour.
Add in the flour and stir to combine.
Slowly add the stock, stirring all of the time.
Whisk in the mustard then beat in the cream and season.
Add the parsley and stir to combine.
Carve the mutton and serve with sauce and vegetables.
Nutritional analysis per serving (6 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.
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