Leg of mutton in white wine

Recipe from: 6/19/2003 12:00:00 AM

Ingredients 16
Servings 8
Time

Ingredients

  • 1.50
    kg
    leg of mutton (or lamb)
  • braai salt
  • dried rosemary
  • flavour enhancer
  • 1
    large onion
  • 1
    large carrot
  • 2
    sticks celery
  • a few garlic cloves
  • cornflour
  • MARINADE
  • 25
    ml
    olive oil
  • 50
    ml
    Worcestershire sauce
  • 30
    ml
    lemon juice
  • 250
    ml
    dry white wine
  • 250
    ml
    water
  • 3
    bay leaves
 

Method

 
Rub the leg of mutton or lamb with a mixture of a little braai salt, rosemary and flavour enhancer.
Mix the ingredients for the marinade and marinate the meat for 3 to 4 hours.
Add the onion, carrot, celery and garlic.
Preheat the oven to 160 °C.
Place the meat in an ovenproof dish, pour over the marinade, cover and bake, basting with the marinade, for about 2 hours or until tender.
Remove the cover for the last half an hour.
Prepare a sauce by pouring the cooking juices through a sieve and thickening slightly with a cornflour and water paste if necessary.
Serve with squash pie (see recipe).
 

Read more on: bake
 

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