Roast leg of mutton and white rice

Recipe from: 9/17/1992 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 2
    leg of mutton
  • 4
    cloves garlic, cut into strips
  • 5
    dried rosemary
  • salt and freshly ground black pepper
  • 50
  • 1
    onion, coarsely chopped
  • 2
    stalks celery, chopped
  • 2
    carrots, cut into pieces
  • 400
    whole tomatoes, coarsely chopped (reserve the juice)
  • 150
    red wine
  • 125
    hot water
  • 820
    butter beans (optional)


Preheat the oven to 160 ºC (325 ºF). Using a sharp-pointed knife, pierce the meat all over its surface. Insert the strips of garlic into the slits and sprinkle with rosemary. Season well with salt and black pepper. Heat the oil in a large saucepan and brown the meat. Place the leg in a casserole with a tight-fitting lid. Pour off any excess oil in the saucepan and sauté the onion, celery and carrots in the saucepan until just tender. Add the tomatoes, tomato juice, red wine and water, and heat until the sauce comes to the boil. Stir frequently. Pour the sauce over the leg of mutton, cover and bake for 40-45 minutes per 500 g of meat plus 40 minutes extra. Turn the meat over a few times during the cooking period. Place the meat on a hot serving platter and leave to rest in the warming drawer for about 15 minutes. Meanwhile, prepare the sauce: Add the butter beans to the sauce in the casserole dish and heat until the butter beans are warmed through and the sauce has thickened. Season with salt and black pepper if necessary. Spoon the sauce around the leg of mutton or serve in a separate dish. Serve with cooked white rice. Serves 4-6.

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