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.

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Spiced leg of mutton with mint sauce

Mutton makes a fabulous (and sustainable) swap for the traditional lamb Sunday centrepiece

pipersfarm.com

Serves 6

Oven temp 180°c / gas 4

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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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.