Slow Roast Loin of Mutton with Autumn Vegetables
- 1 loin of organic mutton
- 100 ml oil
- 100g butter
- 150g mirepoix vegetables
- 1 bouquet garni of herbs (thyme, mint, parsley, bay leaf, tarragon)
- 1/2 head garlic
- 100g shallots
- 300 ml thickened brown veal or chicken stock
- 200 ml white wine
This can be pot roasted on or off the bone. The recipe that follows is off the hone before cooking.
Remove the loin and fillet from the bone and lightly bat the hat 50) it is even and fairly thin, then place the fillet on top of the loin eye and roll so everything is covered by the fat. String it to keep the shape then chop the bones into small pieces and keep the meat trimmings.
In a hot roast tray seal the boned loin roll until it is golden all round. Then take from the roasting tray and place chopped bones and trimmings until they are caramelised. Add the vegetables, ½ head of garlic and a bouquet garni of’ the herbs. Then pour on top the white wine. Reduce by half then add the stock, bring to the boil and place rolled loin on top of the bones.
Cover with foil then place in the oven approx 140o and pot roast for approx 50 minutes then remove the foil, switch the oven down to as low as possible and baste the meat with the liquor until it is beautifully glazed for approx 30mins/45mins.
Once glazed and the meat is very soft, remove from the resulting liquor and pass the juice through a fine chinois making sure that the garlic cloves are crushed through the chinois to act as a liaison and flavouring of the sauce. Mount with a little butter. Season to taste and finish with finely cut tarragon, parsley and a touch of mint.
Slice the meat then pour the sauce over the mutton.
Garnish with mixed vegetables such as carrots, parsnips and beetroot with potatoes finished with gruyere cheese and chives.
- Tags: Mutton
- Graig Farm