Trim any fat from the leg of lamb and tie it with string to hold it in shape. Fill a large saucepan with water, and add the rest of the ingredients. Bring to the boil, and put in the leg of lamb. When the water comes back to the boil, turn the heat down to the lowest possible simmer, and poach for 1 hour (15 minutes per
There are any number of ways of embellishing this simple dish with sauces and garnishes. One I like very much is caper sauce, which can be made as an old-fashioned roux of flour and butter moistened with the lamb juices and
Laver sauce is a traditional accompaniment to lamb in Wales, its rich iodine flavour and dark silky texture making a wonderful contrast with the meat. Laver (an edible seaweed) is usually sold ready-cooked. To make a simple sauce, heat about
Onion sauce also goes well with lamb, whether roasted or poached. To make it, sweat a large chopped onion in butter until translucent, and then stir in
© 1995 Frances Bissell. All rights reserved.