Lamb with Caper Sauce
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 x 2 kg leg of lamb, boned 4 cloves garlic, cut into thin slices 2-1/2 cups water or stock
sprig fresh rosemary 2 bay leaves 1/2 teaspoon grated lemon rind
3 large onions, cut into 8 wedges 2 large carrots, cut into 2 cm slices 2 large turnips, cut into 2 cm slices
Sauce: 15 g butter 3 tablespoons plain flour 1/2 teaspoon seeded mustard
3 tablespoons chopped capers 2 tablespoons cream 1 tablespoon whole capers, for garnish



1 Remove excess fat and sinew from meat, roll and tie with string. Pierce small incisions over meat, stud with garlic. Place meat into large pan, add water or stock, rosemary, bay leaves and lemon rind. Cover with a tightly fitting lid, bring to the boil, reduce heat and simmer 1 hour.
2 Remove lid, add onion, carrots and turnip slices. Cover and simmer for 45 minutes, until meat and vegetables are tender. Remove meat, cover and allow to stand 10 minutes before slicing. Reserve one and a half cups liquid.
3 To prepare Sauce: Melt butter in a pan, add flour, cook for 1 minute. Remove from heat, stir in reserved liquid. Return to heat, stir until sauce thickens. Add mustard, capers and cream.
4 Slice meat, serve with sauce and vegetables from stock. Serve garnished with whole capers.

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