Boiled Leg of Lamb with Caper Sauce

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  Boiled Leg of Lamb with Caper Sauce

 This has all the flavour you'll remember from Granny's Kitchen - well worth recreating on a leisurely Sunday 

Boiled Leg of Lamb with Caper Sauce

Serves 6-8 


  • 1 leg of lamb, well trimmed, bone cut short
  • 2 leeks, 4 carrots, 2 sticks of celery, 2 onions, 3-4 cloves garlic all chopped
  • 250ml dry white wine
  • 2-3 sprigs of thyme
  • Salt and black pepper
  • 6-8 potatoes, chopped
  • 100g pasta
  • 25g Butter
  • 25g Flour
  • 375ml approx. lamb cooking liquid
  • Dash of cream
  • 2 tablesp. capers, chopped
  • 2 tablesp. basil/parsley, chopped
  • Salt and black pepper

To Cook

Set oven to Gas Mark 4, 180°C (350°F). Place the lamb in a deep pot or casserole and add all the ingredients, except the potatoes and pasta. Then add enough water to just cover the meat. Bring to the boil, cover and simmer, either on the hob or in the oven, for 2 hours. Check after ½ hour and remove any scum that has risen to the surface. 30 minutes before the end of cooking time add the potatoes and pasta. 


Serving Suggestions

Slice the lamb and serve in deep dishes with the broth, vegetables and pasta. Pass around the dish of caper sauce. Caper sauce

Melt the butter, add the flour. Cook for a minute or two. Whisk in the liquid, bring to the boil and simmer for 5 minutes. Stir in the cream, capers, basil/parsley, salt and black pepper and taste, correct seasoning. The sauce should have the consistency of thin cream. 

Cooks note  

Any leftover lamb can be served the next day with salad and chutney. Also there should be enough vegetables and pasta broth left for a great soup.