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Leg of Lamb with Piquant Sauce

Leg of lamb, cooked by simmering in liquid, is tender and full of flavour and is well complemented by the sharp sauce.
Cooking time: 2 hours 15 minutes

ingredients

1/2 leg lamb (knuckle end)

for simmering

water to cover
30 ml (2 tbls) white wine vinegar
large bouquet garni which includes 2 mint sprigs
1 large carrot, cut in half lengthways
1 large onion, peeled and stuck with 4 cloves
1 stick celery, broken into several pieces
2 level tsp (10 ml) black peppercorns

for the sauce

275 ml (1/2 pt) poaching liquid
2/3 cup (150 ml) 1/4 pt white wine vinegar
60 ml (4 tbls) chopped mint
30 ml (2 tbls) chopped chives
15 ml (1 tbls) chopped thyme
15 ml (1 tbls) chopped tarragon
4 chopped sorrel leaves, if available

method

1. Put all the simmering ingredients into a large saucepan.

2. Bring them to the boil, cover and simmer for 10 minutes.

3. Put in the lamb, bring it to the boil, skim, cover and simmer for 2 hours.

4. Fifteen minutes before it is finished, pour off 275 ml ( 1/2 pt) or 1 1/4 cups of the poaching liquid.

5. Put it into a saucepan with the vinegar and herbs.

6. Bring them to the boil and simmer, uncovered for 10 minutes.

7. Lift out the lamb, carve it and arrange it on a warm serving dish.

8. Serve the sauce separately.

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