Boiled leg of lamb with Caper Sauce

July 10, 2010

Boiled leg of lamb with Caper Sauce
  • Lamb
  • 1 leg of lamb, well trimmed, bone cut short
  • 2 leeks-chopped
  • 4 carrots-chopped
  • 2 sticks celery-chopped
  • 2 onions
  • 3-4 cloves garlic-chopped
  • 250 millilitres dry white wine
  • 2-3 sprigs thyme
  • salt and black pepper
  • 6-8 potatoes-chopped
  • 100 grams pasta
  • Caper Sauce
  • 25 grams butter
  • 25 grams flour
  • 375 millilitres approx. lamb cooking liquid
  • dash cream
  • 2 tablespoons capers-chopped
  • 2 tablespoons basil/parsley-chopped
  • salt and black pepper
Boiled Leg of Lamb
  1. Preheat oven to 180c/Gas 4
  2. Place the lamb in a depp pot or casserole and add all the ingrediants except the potatoes and pasta.
  3. Add enough water to just cover the meat. Bring to the boil, cover and simmer, either on the hob or in the oven, for 2 hours.
  4. Check after every 1/2 hour and remove any scum that has risen to the surface.
  5. minutes before the end of cooking time add the potatoes and pasta.
Caper Sauce
  1. mix all the ingrdiants and put in a small bowl to pass around with the lamb.

Slice the lamb and serve in deep dishes with the broth, vegetables and pasta. Pass around the dish of caper sauce.