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Introduction

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

  1. Massage the meat with the oil, lemon, herbs & spices, the garlic, sea salt & marinate overnight in the chiller.
  2. Pre heat oven to 210°C fan /230°C (Gas Mark 8).
  3. Take a large casserole dish big enough to hold the mutton & roast for 25 minutes until well browned then remove onto a clean tray.
  4. 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.
  5. 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.
  6. Reduce heat to 120°C fan /140°C (Gas Mark 1).
  7. 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.
  8. 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

  1. 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.