|2.50 kg||mutton — shoulder, deboned|
|2.00||garlic — cloves, crushed|
|250.00 g||button mushrooms — finely chopped|
|65.00 ml||fresh parsley — chopped|
|30.00 ml||fresh chillies — 573|
|250.00 ml||wine — red|
|125.00 ml||stock — beef|
|3.00 ml||freshly ground black pepper|
|0.00||sweetcorn — on the cob|
|0.00||cornflour — or gravy powder|
Preheat oven to 180 °C.
Place mutton on a flat surface.
Mix together garlic, parsley, mushrooms and olive oil.
Spread mixture on mutton.
Roll the mutton up and secure with string at 25 mm intervals. Season with salt, pepper and sugar.
Place in a roasting tin with corn and roast for two hours.
Thicken mutton juices with a little cornflour or gravy powder to make gravy.
Serve with corn and a mixed bean salad.