Introduction
Method
- Rub the spice mixture and 10 ml of the olive oil into the mutton either 24 hours in advance or on the day of cooking if you're pushed for time.
- Take a heavy based roasting tray and colour the joint on all sides, being careful not to burn the spices.
- Remove from the tray and add the diced vegetables, garlic, thyme, bay leaf and roast till golden.
- Next add the tomato puree and flour then cook for a few moments.
- Then add the red wine and boil for a few minutes before adding the stock.
- Place the joint back into the tray with the vegetables and juices.
- Cover with foil and cook for 5 hours at 130°C in a fan assisted oven or until the meat comes clean of the bone.
- Pass all juices through a fine sieve and boil to a syrupy consistency, whisking in a dice of cold butter to enrichen the gravy.
- Place the mutton on a serving platter, glaze with a little sauce and serve with creamy mash potatoes and baked carrots passing the remaining gravy around the table.
