Boiled Leg of Mutton with Anchovy and Parsley Sauce

A nice, old fashioned alternative to a Sunday roast. If anchovies are not for you then it works just as well without, but the little pungent saltiness works well with the robust flavour of the mutton.

Serves 4 – 6

Prep time 20 mins

Cook time 2 hrs

Ingredients:

1 leg of mutton, about 2kg

2 sticks of celery

2 onions, peeled and cut into quarters

2 bay leaves

1 tbsp allspice berries

A handful of parsley stalks

Salt

Sauce:

4 tbsp lamb fat

2 onions peeled and chopped

1 heaped tbsp plain flour

300ml lamb stock

250ml single cream

Ground white pepper

1 bunch of parsley, coarsely chopped

20 good-quality anchovies in oil, rinsed and coarsely chopped

Juice of 2 lemons

Method:

Cover the leg of mutton with water and bring to the boil.

Skim, then add the prepared vegetables, bay leaves, spice, parsley and seasoning.

Turn down to a very gentle simmer, and cook for about 2 hours or until tender. Leave to cool in the stock for 2 hours. It will still be just the right temperature for eating

Carve the lamb at the table and serve with the sauce.

Sauce:

Skim off and strain some of the fat on the top of the lamb cooking pot. Use 4 tablespoons of this tasty fat to sweat the onions until tender.

Add the flour and stir in well. Over a high heat, gradually pour in 300ml of the lamb stock from the mutton and mix well to avoid any lumps.

Add the cream and simmer for 5 minutes.

Just before serving the lamb, season the sauce with a generous amount of white pepper and add the parsley, chopped anchovies and lemon juice.

Michel’s Bordeaux Wins Pick: Mèdoc

“Mèdoc wines are synonymous with lamb, in particular the renowned Pauillac lamb.  This is why I have chosen a full bodied, robust Mèdoc to accompany this dish.  Predominately made with the Cabernet Sauvignon grape, this wine is bursting with rich dark fruits and spice.”