Mutton soaked in Buttermilk with carrot and caper sauce
Ingrediends:
1 Leg mutton
1 litre buttermilk or enough to cover meat
1.5 litre White wine - winery
1 litre Stock (lamb or chicken)
2 rashes of streaky bacon cut into thin strips
700 g Carrots, peeled and cut into large pieces
700g Baby turnips, cleaned and left whole
2 Whole onions
6 Cloves
2 Bay leaves
4 Garlic cloves
2 Shallots, finely chopped
150g Unsalted butter
300ml Double cream
100g Rinsed capers - You can buy capers in vinegar or packed in salt, both with need rinsing before adding to sauce.
Salt and pepper
Method:
1. Place meat in a large container and soak overnight submersed in buttermilk.
2. Remove the meat from marinade and place in a large heavy pan which will accommodate the meat pour wine and stock. Add the onions, studded with the cloves, bay leaves and garlic. Bring to boil. Reduce to simmer and place leg in stock. Cover and simmer for 90 mins.
With a ladle, carefully remove 1 litre of the hot stock. Keep mutton braising for a further 30 mins.
3. While this is going on, in a heavy bottomed pan, gently melt butter add shallots and bacon. Cook gently until they are softened but not brown. Add hot stock and boil until volume reduced by about half. Add cream, reduce volume by about one third. Add drained capers. Adjust seasoning to taste. Cover.
4. Remove mutton from stock and place on warmed serving dish. Leave to stand in a warm place. Place carrots and baby turnips in stock and simmer for about 20 minutes.
Remove turnips and carrots with a slotted spoon and place around mutton joint.
Gently warm sauc
