Boiled Leg of Lamb with Caper Sauce Recipe
Boiled Leg of Lamb with Caper Sauce 4 lb leg of lamb (shank bone removed) salt and ground black pepper boiling water 1 bouquet garni 1 bay leaf 1 Spanish onion (quartered and stuck with 4 cloves) 5...
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Cooking tools:
- Dutch oven
- Butcher's twine
- Cheesecloth
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Serving platter
- Fine-mesh sieve
- Slotted spoon
- Whisk
- Mixing bowl
- Measuring cup
- Wooden spoon
Ingredients
- 4 lb leg of lamb (shank bone removed)
- salt
- ground black pepper
- boiling water
- 1 bouquet garni
- 1 bay leaf
- 1 Spanish onion (quartered and stuck with 4 cloves)
- 5 floz chicken stock
- 1 oz butter
- 24 small carrots
- 24 button onions
- 1 tbsp finely chopped parsley
- 1 1/2 oz butter
- 3 tbsp flour
- 1 large egg yolk
- 5 tbsp thick cream
- 1 tbsp lemon juice
- 2 tbsp capers (drained)
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