Boiled mutton with parsley-caper sauce

Save leftover mutton stock for use in another dish, or chop leftover meat and vegetables into it for soup.

INGREDIENTS

3 to 4 lb (1-1/2 to 1-3/4 kg) boned, rolled, mutton leg

2 bay leaves

4 thyme sprigs

1 tsp black peppercorns

1/2 tsp kosher salt

2 leeks, white and light green parts only, chopped

3 large carrots, peeled, chopped

1 lb (450 g) rutabaga (about 1/2 medium), peeled, chopped

1 lb (450 g) turnips (about 2), peeled, chopped

Parsley-Caper Sauce:

3 tbsp butter

3 tbsp all-purpose flour

1-1/4 cups each: warm milk, mutton stock

6 tbsp drained, rinsed capers

1 cup chopped flat-leaf parsley leaves

Salt + pepper

DIRECTIONS

Put mutton in large stockpot; cover with cold water. Bring to boil over high heat; skim froth and scum from surface. Reduce heat to low. Add bay leaves, thyme, peppercorns and salt. Cover; simmer 2-1/2 to 3 hours, until just tender.

Add leeks, carrots, rutabaga and turnips. Simmer until vegetables are just tender, about 30 to 45 minutes.

Transfer mutton to platter. Cover loosely with foil. Let stand 15 minutes.

Meanwhile, strain braising liquid, reserving vegetables and cooking liquid separately. Discard thyme sprigs, bay leaves and as many peppercorns as possible.

Reserve 1-1/4 cup mutton stock for Parsley-Caper Sauce. Reserve remaining stock for another use or discard.

For Parsley-Caper Sauce, melt butter in small, heavy saucepan over medium. Stir in flour. Cook, stirring constantly, 2 minutes. Remove from heat.

Slowly whisk in milk, keeping sauce smooth. Whisk in reserved 1-1/4 cups stock. Simmer 15 minutes, stirring frequently, until sauce thickens to light coating consistency. Add capers and parsley. Season with salt and pepper. (Makes about 3 cups.)

To serve, carve mutton as desired. Top each portion with Parsley-Caper Sauce or pass separately. Pass vegetables alongside.

Makes 6 to 8 servings.

Star-tested by Jennifer Bain jbain@thestar.ca