Cooked leg of lamb with caper sauce recipe

Cooked Leg of Lamb with Caper Sauce recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for cooked leg of lamb with caper sauce is a delicious and savory dish that is perfect for special occasions or Sunday dinners. The tender leg of lamb is cooked to perfection, infused with aromatic herbs and spices. The tangy and flavorful caper sauce adds a delightful twist to the dish, complementing the rich flavors of the lamb. With its impressive presentation and mouthwatering taste, this recipe is sure to impress your guests.

Keywords: leg of lamb, caper sauce, recipe, cooked, savory

Cooked leg of lamb with caper sauce recipe details

Cooked leg of lamb with caper sauce recipe, recipe Rating: 4.7
Number of votes:121 

Ingredients

1	leg of lamb, bones removed, tied with kitchen string
2 stalks	leek
4	carrots
2 stalks	celery
2	onions
4 clove(s)	garlic
250 ml	dry white wine
3 sprig(s)	thyme
	salt and pepper
8	potatoes
100 g	pasta (farfalle)
	For the sauce:
25 g	butter
25 g	flour
400 ml	cooking liquid of the leg of lamb
1 shot(s)	cream
2 tbsp	capers
2 tbsp	basil
2 tbsp	parsley

Instructions

Preheat the oven to 180°C.

Wash, clean and coarsely chop the vegetables. Put the leg of lamb with all the other ingredients, except the pasta and the potatoes, in a large saucepan. Pour in sufficient water to cover the meat, then bring to a boil. Cover and transfer into the oven. Cook in the oven for 2 hours. After 30 minutes cooking time, skim any scum off the surface.

In the meantime, peel and dice the potatoes. 30 minutes before the end of cooking time, add the diced potatoes and after another 15 minutes add the pasta.

In a small saucepan melt the butter. Dust with flour, then add 300-400ml cooking liquid of the lamb, stirring constantly. Simmer for 10 minutes. Add the cream, chopped herbs, capers and season to taste with salt and pepper.

When the potatoes and the pasta are tender, carve the leg of lamb and serve with the vegetables and pasta and the sauce.

Preparation time:
ca. 40 min
Cooking / Baking Time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a