Slow-cooked mut­ton leg with but­ter­nut squash

Serves 4

Landscape (UK) - - Deep In Flavor -

1.5kg leg of mut­ton, at room tem­per­a­ture 1 but­ter­nut squash, peeled, seeded and chopped 2 sprigs fresh rose­mary, plus ex­tra for gar­nish 5 sprigs fresh thyme, plus ex­tra for gar­nish zest and juice of 1 lemon, plus ½ lemon to gar­nish 1 tbsp honey 1 tbsp crushed pink pep­per­corns, plus ex­tra for gar­nish 2 tbsp olive oil 100ml white wine sea salt and cracked black pep­per Pre­heat the oven to 160°C/gas mark 3. In a food pro­ces­sor, blend to­gether the leaves from the herbs, zest and juice of the lemon, honey, pink pep­per­corns and half of the oil. Sea­son with a pinch of salt and 1 tsp cracked black pep­per. Place the mut­ton leg in a roast­ing tin and coat the meat with the herb mix­ture, rub­bing it in well. Cover loosely with foil. Fill the tin with the white wine and 300ml water. Roast for 4 hrs, bast­ing ev­ery hour. Leave to rest, cov­ered in the foil, for 10 mins. Place the squash pieces in a large saucepan and cover with boil­ing water. Bring to the boil, then sim­mer for 10 mins un­til soft. Drain and mash with the re­main­ing oil and salt and pep­per. Trans­fer the squash to a serv­ing dish and gar­nish with some ex­tra herbs. Gar­nish the mut­ton with herbs, pieces of lemon, sea salt and pink pep­per­corns. Carve to serve.

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