Leg of Lamb with Piquant Sauce recipe
information
Leg of lamb, cooked by simmering in liquid, is tender and full of flavour and is well complemented by the sharp sauce.
Cooking time: 2 hours 15 minutes
ingredients
1/2 leg lamb (knuckle end)
For simmering
water to cover
30 ml (2 tbls) white wine vinegar
large bouquet garni which includes 2 mint sprigs
1 large carrot, cut in half lengthways
1 large onion, peeled and stuck with 4 cloves
1 stick celery, broken into several pieces
2 level tsp (10 ml) black peppercorns
30 ml (2 tbls) white wine vinegar
large bouquet garni which includes 2 mint sprigs
1 large carrot, cut in half lengthways
1 large onion, peeled and stuck with 4 cloves
1 stick celery, broken into several pieces
2 level tsp (10 ml) black peppercorns
For the sauce
275 ml (1/2 pt) poaching liquid
2/3 cup (150 ml) 1/4 pt white wine vinegar
60 ml (4 tbls) chopped mint
30 ml (2 tbls) chopped chives
15 ml (1 tbls) chopped thyme
15 ml (1 tbls) chopped tarragon
4 chopped sorrel leaves, if available
2/3 cup (150 ml) 1/4 pt white wine vinegar
60 ml (4 tbls) chopped mint
30 ml (2 tbls) chopped chives
15 ml (1 tbls) chopped thyme
15 ml (1 tbls) chopped tarragon
4 chopped sorrel leaves, if available
method
1. Put all the simmering ingredients into a large saucepan.
2. Bring them to the boil, cover and simmer for 10 minutes.
3. Put in the lamb, bring it to the boil, skim, cover and simmer for 2 hours.
4. Fifteen minutes before it is finished, pour off 275 ml ( 1/2 pt) or 1 1/4 cups of the poaching liquid.
5. Put it into a saucepan with the vinegar and herbs.
6. Bring them to the boil and simmer, uncovered for 10 minutes.
7. Lift out the lamb, carve it and arrange it on a warm serving dish.
8. Serve the sauce separately.
2. Bring them to the boil, cover and simmer for 10 minutes.
3. Put in the lamb, bring it to the boil, skim, cover and simmer for 2 hours.
4. Fifteen minutes before it is finished, pour off 275 ml ( 1/2 pt) or 1 1/4 cups of the poaching liquid.
5. Put it into a saucepan with the vinegar and herbs.
6. Bring them to the boil and simmer, uncovered for 10 minutes.
7. Lift out the lamb, carve it and arrange it on a warm serving dish.
8. Serve the sauce separately.
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