Boiled Leg of Lamb and Caper Sauce

Name: Boiled Leg of Lamb and Caper Sauce
Yield: For 6-8
Ingredients: 1 large leg New Zealand lamb; 1 swede or turnip; 1 swede or turnip; 1 leek, 1 onion, 2 carrots; 1 leek, 1 onion, 2 carrots; thin cream or top of the milk; 1 tablespoon caper vinegar; thin cream or top of the milk; 3 or 4 tablespoons lamb cooking liquid; 1 tablespoon capers; 1 oz butter, ½ oz flour; 1 oz butter, ½ oz flour; 2 tablespoons sea salt, less if using ordinary salt; salt; 1 leek, 1 onion, 2 carrots; 2 tablespoons sea salt, less if using ordinary salt

Preparation info

For
6-8

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

1 large leg New Zealand lamb
1 swede or turnip
1 leek,

Main course

Method

Cover the leg of lamb with cold water in a large saucepan, and bring it slowly to the boil. Skim impeccably, add the peeled whole vegetables and salt. Simmer, covered, very slowly so the water just turns lazily in the pan, and keep skimmed. It will take 1¾-2 hours. Strain well before serving. Make a sauce with the butter, flour, three to four tablespoons of lamb broth, strained, and the caper v