How to Cook Seven-Hour Leg of Mutton, Red Wine & Salsa Verde

Name: How to Cook Seven-Hour Leg of Mutton, Red Wine & Salsa Verde
Prep time: 720 min
Cook time: 420 min
Total time: 19 h
Yield: 4

12 hours
7 hours
easy
4

Recipe by

Jeff Baker

Ingredients

For The Mutton
1 x 1.6 kg bone in leg of mutton
20 ml olive oil
2 tsp. sea salt
12 smashed cloves garlic
2 large onions cut into rounds
1 lemon cut into thin slices
2 bay leaves
Sprig fresh thyme
Sprig fresh rosemary
375 ml red wine
For The Green Sauce
Small bunch fresh mint
Small bunch flat-leaf parsley
1 clove garlic
1 tbsp. capers
2 tsp. Dijon mustard
4 anchovy fillets
Salt and black pepper
100 ml extra virgin olive oil
Juice of ½ a lemon

Shop our Mutton

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

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