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Leek Braised Mutton with Creamy Leek and Mint Sauce

This is a great recipe to serve as an alternative Christmas dish or a hearty winter warmer. Gentle braising with leeks, aromatic cinnamon, cloves and orange gives full flavoured tender meat and the juices are used in the accompanying leek sauce.

Leek Braised Mutton with Creamy Leek and Mint Sauce
Preparation Time : 30 minutes
Cooking Time: 4 hours approx
Oven Temperature: 190 C/170 C Fan 375 Gas Mark 5

Ingredients (Serves 8):
Leg of mutton (approx weight 3kg)
Cloves

For the braising mix
Leeks, trimmed and cut into 4 rounds
Orange, quartered
Sprigs rosemary
Cinnamon stick
Carrot, halved
Sprinkling Sea salt and ground black pepper

For the sauce
300ml Braising juices, skimmed of fat
1/2 litre Full cream milk
75g Butter
75g Plain flour
8 Fresh mint leaves, roughly chopped
Sprinkling Sea salt and ground black pepper
6 Leeks, trimmed, washed and cut into 2cm rounds

Method

Make 20 regularly spaced small slits in the skin of the mutton and insert cloves. Weigh joint and calculate cooking time at 90 minutes per kilo. Place mutton in a deep roasting pan.

Surround the joint with all the braising ingredients and pour boiling water to come half way up the side of the meat. Tuck a piece of wetted baking parchment over the meat and braising ingredients and cover with foil. Oven braise, adding more water if required.

Once cooked remove from the oven and save 300ml of the juices for the sauce skimming off fat before measuring the liquid. Allow the meat to rest for 30 minutes before carving into thin slices.

Meanwhile prepare the sauce. Simmer the prepared leeks for 3 – 4 minutes until just tender. Drain. Melt the butter and stir in the flour. Gradually add the reserved braising juices and milk stirring continuously over a gentle heat until the sauce is simmering. Season and add the mint and leeks.

Pour the sauce over the carved mutton slices and accompany with crispy roast potatoes, carrots and braised red cabbage

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