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Boiled Leg of Lamb with Caper Sauce Recipe


For the lamb
• 1 leg of lamb, trimmed, weighing around 4lb 8oz-6lb 8oz/ 2-3kg
• 1 leek, thickly sliced
• 2 large onions, quartered
• 3 sprigs fresh parsley
• 4 big sprigs fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper

For the caper sauce
• 2 tbsp small 'nonpareille' capers
• 1½ tbsp finely chopped fresh parsley
• 2oz/50g plain flour
• 2 free-range egg yolks
• 3fl oz/90ml double cream
• 1 lemon, juice only
• 2oz/50g butter
• Salt

How to prepare

1.    Place the lamb into a large heatproof casserole together with all the vegetables, herbs, salt and freshly ground black pepper. Cover generously with water, bringing to the boil, and then turning the heat down, so that the water just shudders at the surface.

2.    Cover with a lid and leave the lamb to cook gently, topping up with boiling water as necessary, for 2½ to 3 hours.

3.    For the sauce, about half an hour before the lamb is done, melt the butter in a pan over a low heat before adding the parsley. Keeping the heat low, allow the mixture to stew, not fry, for approximately 10 minutes.

4.    Stir the flour into the sauce, and then gradually whisk in 1 pint/600ml of the cooking liquor from the lamb, having first skimmed off any fat.

5.    Bring the sauce to the boil, stirring constantly, before reducing the heat and allowing it to simmer for 10 to 20 minutes.

6.    In a fresh bowl, whisk the egg yolks with the cream, and add a touch of the hot sauce.

7.    Stir this egg and cream mixture back into the main sauce, and keep stirring it without allowing it to boil until it has thickened slightly.

8.    Finally add the capers, the lemon juice and the salt, then taste and adjust the seasoning accordingly.

9.    To serve, slice the meat as if it were a roast leg of lamb, arrange the slices on a hot serving dish. Then spoon over a little of the sauce and serve the remaining sauce alongside.

Eat & enjoy,