CookEat Recipe
Vinegar and Sour-Cream Roast Mutton
A leg of mutton roasted with celeriac, carrot, onion and warm spices, finished in a tangy sour-cream pan sauce.
Method
Steps
Step 1
Heat the oven to 180 °C. Season the mutton leg with salt, a small pinch of ground clove and a little pepper. Put onion, celeriac, garlic, carrot, bay, thyme and whole peppercorns into a deep roasting pan and lay the leg above them.
Step 2
Add the measured vinegar and hot water, dust the meat with one tablespoon flour, cover the pan tightly and roast, basting every 30 minutes. After about 1½ hours start checking the thickest meat without touching bone; keep cooking until at least 71 °C and tender, usually about 2–2½ hours overall for the proposed leg.
Step 3
When nearly tender, whisk the sour cream with a little hot pan liquid, pour it into the pan and continue roasting gently, uncovered or loosely covered, for about 20–30 minutes. Avoid a fierce boil that separates the cream. Transfer the meat to a clean board and rest 15 minutes.
Step 4
Strain or pick out the bay and peppercorns. Whisk the remaining tablespoon flour with a few spoonfuls cold water, add to the pan sauce and simmer until fully cooked and lightly thickened; taste for vinegar and salt. Carve the mutton and pour sauce and tender vegetables over it.
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