A meltingly tender mutton dish enriched with aromatic red wine served alongside a zingy take on the classic Italian sauce salsa Verde.
Method
Method for the Mutton
Massage the meat with the oil, lemon, herbs & spices, the
garlic, sea salt & marinate overnight in the chiller.
Pre heat oven to 210°C fan /230°C (Gas Mark 8).
Take a large casserole dish big enough to hold the mutton &
roast for 25 minutes until well browned then remove onto a clean
tray.
In the same dish brown the onions & garlic with the herbs,
lemon & spices from the marinade then lay the mutton on top of
the onions.
Next pour the red wine into the dish then cover with a sheet of
damp greaseproof paper & a tight fitting lid or foil to
seal.
Reduce heat to 120°C fan /140°C (Gas Mark 1).
Cook for 7 hours until meltingly tender then remove the lid;
turn up the heat to 210°C fan /230°C (gas 8) & roast for a
further 15 minutes until rich & caramelised.
Pass the cooking juices through a fine sieve & boil to
rich, glossy gravy (the gravy can be thickened with a little corn
flour if desired).
Method for the Salsa Verde
Put all the ingredients into the blender and blend until
smooth. Put into a sealable jar and pop into the fridge if making
in advance.
Serve straight from the oven alongside a big bowl of Parmesan
enriched soft polenta, the roasting gravy & freshly made green
sauce.