Michel Roux Jr to accompany a Medoc from the Good Food Would Choose Bordeaux range from The Wine Society.
With a zesty, herby, creamy sauce, this dish is not red-wine food at all to me, and will match much better with a ripe, citrussy, aromatic Sauvignon-based Bordeaux blanc.
Boiled Leg of Mutton with Anchovy and Parsley Sauce
A long lost yet timeless classic, perfect alternative to a Sunday roast. If anchovies are not for you then it works just as well without but I find the little pungent saltiness works well with the robust flavour of the mutton.
Serves 4 - 6
Prep time 20 mins
Cook time 2 hrs
1 leg of mutton, about 2kg
2 sticks of celery
2 onions, peeled and cut into quarters
2 bay leaves
1 tbsp allspice berries
A handful of parsley stalks
4 tbsp lamb fat
2 onions peeled and chopped
1 heaped tbsp plain flour
300ml lamb stock
250ml single cream
Ground white pepper
1 bunch of parsley, coarsely chopped
20 good-quality anchovies in oil, rinsed and coarsely chopped
Juice of 2 lemons
1. Cover the leg of mutton with water and bring to the boil.
2. Skim, then add the prepared vegetables, bay leaves, spice, parsley and seasoning.
3. Turn down to a very gentle simmer, and cook for about 2 hours or until tender. Leave to cool in the stock for 2 hours. It will still be just the right temperature for eating
4. Carve the lamb at the table and serve with the sauce.
1. Skim off and strain some of the fat on the top of the lamb cooking pot. Use 4 tablespoons of this tasty fat to sweat the onions until tender.
2. Add the flour and stir in well. Over a high heat, gradually pour in 300ml of the lamb stock from the mutton and mix well to avoid any lumps.
3. Add the cream and simmer for 5 minutes.
4. Just before serving the lamb, season the sauce with a generous amount of white pepper and add the parsley, chopped anchovies and lemon juice.
To see Michel making this recipe, click here: http://www.youtube.com/watch?v=qOW_D1o5md0&feature=player_detailpage
Michel's Bordeaux Wines Pick: Château de Panigon 2009 Medoc "Mèdoc wines are synonymous with lamb, in particular the renowned Pauillac lamb. This is why I have chosen a full bodied, robust Mèdoc to accompany this dish. Predominately made with the Cabernet Sauvignon grape, this wine is bursting with rich dark fruits and spice."
Image credits: http://b.vimeocdn.com/ts/454/103/454103225_640.jpg and http://www.lovefood.com/images/content/body/muttonroux.jpg