Leg of lamb with caper sauce

Name: Leg of lamb with caper sauce
Yield: Serves 4
Cuisine: British
Ingredients: 25 g (1 oz) plain flour; 100 ml (3½ fl oz) double cream; 100 g (3½ oz) capers, rinsed in cold water; 100 g (3½ oz) capers, rinsed in cold water; 1 tbsp chopped parsley; sea salt and pepper; sea salt and pepper; 2 onions, peeled and halved; 1 leek, trimmed, roughly chopped and rinsed; few thyme sprigs; 1 bay leaf; 10 black peppercorns; 600 ml (1 pint) chicken stock; 1 tsp salt; 25 g (1 oz) butter; 1 boned and rolled leg of lamb, about 800 g-1 kg (1¾-2¼ lb)

Preparation info

Serves
4

Difficulty
Complex

Appears in

British Food

By Mark Hix

Published 2005

About

Ingredients

1 boned and rolled leg of lamb, about 800 g-1 kg (1¾-2¼ lb)

Europe
United Kingdom
Main course

Method

Put the lamb into a saucepan into which it just fits and add the onions, leek, thyme, bay leaf and peppercorns. Mix the chicken stock with an equal quantity of water and pour into the pan to cover the meat. (If necessary, add a little more water or dilute stock). Add the salt and bring to the boil. Skim off any scum from the surface, lower the heat and simmer for 1¼ hour