Boiled Leg of Lamb With Lemon-Caper Sauce

Name: Boiled Leg of Lamb With Lemon-Caper Sauce
Yield: 8 servings
Ingredients: 1 whole leg of lamb (about 8 pounds), bone in; 1 large onion, halved; 2 carrots; 1 stalk celery; 2 sprigs thyme; 3 bay leaves; ½ teaspoon peppercorns; 1 teaspoon kosher salt; 4 tablespoons unsalted butter; 3 tablespoons flour; 1 cup hot milk; 1 cup hot stock from lamb leg; 3 tablespoons chopped, drained capers; 2 tablespoons fresh lemon juice; Pinch cayenne pepper; Kosher salt and freshly ground white pepper to taste; 3 tablespoons finely chopped parsley

By Molly O’Neill

Published March 13, 1999

Total Time: 3 hours 30 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; The Pot Luck of the Irish

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Ingredients

Yield:8 serving

FOR THE LAMB

1 whole leg of lamb (about 8 pounds), bone in
1 large onion, halved
2 carrots
1 stalk celery
2 sprigs thyme
3 bay leaves
½ teaspoon peppercorns
1 teaspoon kosher salt

FOR THE SAUCE

4 tablespoons unsalted butter
3 tablespoons flour
1 cup hot milk
1 cup hot stock from lamb leg
3 tablespoons chopped, drained capers
2 tablespoons fresh lemon juice
Pinch cayenne pepper
Kosher salt and freshly ground white pepper to taste
3 tablespoons finely chopped parsley

Ingredient Substitution Guide

Preparation

Step 1
Have the butcher cut off the end of the bone of the leg so that it will fit in a large kettle. Place the leg and cut-off bone portion in a large kettle. Add the onion, carrots, celery, thyme, bay leaves, peppercorns and salt and cover with cold water. Place over medium-high heat, bring to a boil, adjust the heat and simmer, covered, until very tender, 2 ½ to 3 hours. Remove the lamb leg. Strain the stock, measure out 1 cup and reserve the rest for another use. Discard the vegetables.
Step 2
To make the sauce, melt the butter in a medium-size saucepan set over medium heat. Slowly stir in the flour, continuing to stir until no lumps remain. Slowly stir in the hot milk and 1 cup of hot stock. Cook, stirring constantly, until thick, about 3 to 4 minutes. Stir in the capers, lemon juice and cayenne and cook 1 more minute. Season to taste and stir in the parsley.
Step 3
To serve, carve the leg into thin slices. Reheat the sauce over low heat if necessary and serve over the lamb slices.