Leg of Lamb with Lemon and Caper Sauce

Name: Leg of Lamb with Lemon and Caper Sauce
Yield: Serves 6–8
Cuisine: British
Ingredients: 1 leg of lamb weighing 6–7 lb/2.7–3.15 kg; Butter; ½ pint/285 ml red wine and 2 pints/1.1 litres water; ½ pint/285 ml red wine and 2 pints/1.1 litres water; 3 onions, skinned and cut in half; 3 carrots, trimmed and chopped; 3 sticks of celery, trimmed and chopped; 3 leeks, washed, trimmed and chopped; A sprig of rosemary; 2 oz/56 g butter; 1 pint/570 ml strained stock from around the cooked meat; 2 oz/56 g flour; Grated rind and juice of 1 lemon; 3 oz/84 g butter, cut into bits; Freshly ground black pepper – taste to see if salt is needed and add it as you like; ½ pint/285 ml double cream; 4 tsp of the best capers you can buy – a good delicatessen should stock salted capers; Freshly ground black pepper – taste to see if salt is needed and add it as you like

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

One of the classic British dishes is boiled leg of mutton with caper sauce. Well, it is almost impossible to buy mutton these days, and I don’t much care for the flavour of lamb or mutton on the leg when it is boiled, but this dish is my version of the classic. The lamb we buy is several months old – a leg weighs about 7 lb/3 kg – and as I don’t care for baby anything (except vegetables) I think our lamb has a superb flavour. It is hard to find lamb anywhere in the world better in flavour t

Ingredients

Europe
United Kingdom
Main course
Mediterranean

Ingredients

Method