Boiled Gigot of Lamb with Capers


  • 1 Leg of Mutton boned and rolled
  • 2 large onions peeled and stuck with cloves
  • 2 carrots peeled and chopped
  • 1 sprig rosemary
  • 1 bay leaf
  • 6 black peppers
  • 1 sprig each of fresh parsley and thyme
  • milk to cover
  • salt
  • 2 teaspoons fresh parsley chopped
  • Caper Sauce
  • 2 teaspoobns plain flour
  • 2 teaspoons butter
  • 3 teaspoons capers and a litte juice
  • 900Mls / 1 1/2 pints cooking juices
  • salt amd peppers

Lamb with Caper


  • Trim the joint of any fat, Place it in deep saucepan and pour on the milk.
  • Put in the onions, carrots herbs black peppers and salt I find that adding a little water makes the final sauce a little less rich.
  • Cover and bring to the boil, simmer gently for 2 to 3 hours or until the meat is cooked.
  • There should be no blood in the juices when you push a skewer into the middle of it.
  • Take out the meat and keep it hot.
  • Strain the stock and let it simmer for 10 min’ then reserve 900 Mls (1 1/2 Pints) for the sauce.

To serve

Slice the lamb quite thinly, count with the sauce and sprinkle on some fresh chopped parsley.

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