Spiced leg of mutton with mint sauce

Mutton makes a fabulous (and sustainable) swap for the traditional lamb Sunday centrepiece
Spiced mutton with mint sauce

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

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FOOD Magazine issue 187
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. To make the mint sauce: combine the mint with the cider vinegar, honey and a splash of hot water.
  5. 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

  1. 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.
  2. 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.
  3. 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.
  4. To make the mint sauce: combine the mint with the cider vinegar, honey and a splash of hot water.
  5. Carve the mutton and serve with a drizzle of mint sauce and glass of Rioja.
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‘A sustainable and delicious alternative to the conventional Easter Sunday centrepiece', say the Pipers Farm butchers

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Churchill

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FOOD Magazine issue 187

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