Oven cooked mutton
- 400gr mutton
- 100gr potatoes
- 10ml red wine
- 300gr fennel seeds
- grainy mustard
- 1 lemon
- olive oil
- sea salt
- baking paper
Preheat the oven to 220C.
Mutton is a very complicated meat. It can easily get very dry. I hope that my recommendations will help you to maintain tenderness when cooking your mutton.
Purify the mutton, then cover in grainy mustard, drizzle with olive oil and lemon juice.
Add salt, pepper, thyme and rosemary.
Leave to marinade at room temperature for 3-4 hours.
Grease baking paper with olive oil and then place a few knobs of butter on top of the meat and put in the preheated oven for 30 minutes.
After 30 minutes turn the meat over and put butter on the other side and pour some of the juices that have come out of the meat and some red wine over the mutton.
Reduce the oven temperature to 170C and continue to cook for 1-1.5 hours.
Cut the potatoes into slices. Season with sea salt, a few sprigs of rosemary and drizzle with olive oil. Put in a 190C preheated oven for 26 minutes.
Place mutton and potatoes on a plate and garnish with rosemary.
Recipe: Uilliam Lamberti