Spiced leg of mutton with mint sauce
Mutton makes a fabulous (and sustainable) swap for the traditional lamb Sunday centrepiece
The butchers at Pipers Farm in Devon share their recipe for spiced leg of mutton with mint sauce
pipersfarm.com
Serves 6
Oven temp 180°c / gas 4
- Whole leg of mutton 1
- Star anise 5
- Cinnamon sticks 2
- Coriander seeds 4 tbsp
- Sea salt a good pinch
- Freshly ground black pepper a good pinch
- Thyme a few sprigs
- Olive oil a glug
For the mint sauce:
- Mint a bunch, finely chopped
- Cider vinegar 3 tbsp
- Wildflower honey 2 tbsp
- For the spiced leg of mutton: preheat the oven to 180°c / gas 4. Place a cast iron pan over a medium heat, add the spices and toast until fragrant.
- Grind the toasted spices in a pestle and mortar with salt, pepper and the fresh thyme. Don’t grind too finely as you want to retain some texture. Mix the spices with a glug of olive oil to form a paste.
- Lightly score the mutton leg all over. Rub the spice paste in, making sure every part of the surface is covered. Place the mutton on a rack over a roasting tray and place in the oven. Cook for 2 hours then remove from the oven, wrap in foil and allow to rest for 20 minutes.
- To make the mint sauce: combine the mint with the cider vinegar, honey and a splash of hot water.
- Carve the mutton and serve with a drizzle of mint sauce and glass of Rioja.
You will need
- Whole leg of mutton 1
- Star anise 5
- Cinnamon sticks 2
- Coriander seeds 4 tbsp
- Sea salt a good pinch
- Freshly ground black pepper a good pinch
- Thyme a few sprigs
- Olive oil a glug
For the mint sauce:
- Mint a bunch, finely chopped
- Cider vinegar 3 tbsp
- Wildflower honey 2 tbsp
Method
- For the spiced leg of mutton: preheat the oven to 180°c / gas 4. Place a cast iron pan over a medium heat, add the spices and toast until fragrant.
- Grind the toasted spices in a pestle and mortar with salt, pepper and the fresh thyme. Don’t grind too finely as you want to retain some texture. Mix the spices with a glug of olive oil to form a paste.
- Lightly score the mutton leg all over. Rub the spice paste in, making sure every part of the surface is covered. Place the mutton on a rack over a roasting tray and place in the oven. Cook for 2 hours then remove from the oven, wrap in foil and allow to rest for 20 minutes.
- To make the mint sauce: combine the mint with the cider vinegar, honey and a splash of hot water.
- Carve the mutton and serve with a drizzle of mint sauce and glass of Rioja.
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