St David’s Day Recipes from the British Leek Growers Association
With mutton currently experiencing a well-deserved revival, this is a great recipe to serve as an alternative Christmas dish, a hearty winter warmer or to celebrate St. David’s Day. Gentle braising with leeks, aromatic cinnamon, cloves and orange gives full flavoured tender meat and the juices are used in the accompanying leek sauce.
Surround the joint with all the braising ingredients and pour boiling water to come half way up the side of the meat. Tuck a piece of wetted baking parchment over the meat and braising ingredients and cover with foil. Oven braise, adding more water if required.
Once cooked remove from the oven and save 300ml/ ½pt of the juices for the sauce skimming off fat before measuring the liquid. Allow the meat to rest for 30 minutes before carving into thin slices.
Meanwhile prepare the sauce. Simmer the prepared leeks for 3 – 4 minutes until just tender. Drain. Melt the butter and stir in the flour. Gradually add the reserved braising juices and milk stirring continuously over a gentle heat until the sauce is simmering. Season and add the mint and leeks.
Pour the sauce over the carved mutton slices and accompany with crispy roast potatoes, carrots and braised red cabbage.