- Serves: 4-6
- Cook Time: 1 hour 10 minutes
- Prep Time: 40 minutes plus overnight soaking and marinating
- Effort: easy
For the mutton
- 1 boned shoulder mutton
- 1 lemon, zest and juice
- 2 shallots, finely diced
- 1 tbsp thyme, leaves onlychopped
- 1 tbsp mint leaves, chopped
- 1 tbsp garlic, chopped
- 2 tbsp olive oil
- 2 tsp sea salt
For the pease pudding mash
- 250 g dried yellow split peas
- 500 ml lamb stock, or vegetable stock
- 1 bay leaf
- 1 small onion, cut in half
- 1 small carrot
- 100 g butter
- black pepper
For the parsley, caper and tomato liquor
- 25 g butter
- 25 g plain flour
- 300 ml lamb stock, or chicken stock
- 2 tbsp fresh curly English parsley, chopped
- 2 tbsp capers
- 2 tomatoes, skinned, deseeded and chopped
- 3 tsp white balsamic vinegar, or to taste
1. Trim the excess fat away from the mutton and place into a bowl with all of the marinade ingredients. Leave for at least 20 minutes, preferably overnight.
2. Soak the split peas in water overnight.
3. Drain the peas and place in a pan with the halved onion, carrot, bay leaf and 300ml of the stock. Bring to the boil. Cover and simmer for 45 minutes or until fork tender. Stir occasionally, adding extra stock as required.
4. Transfer the peas to a food processor and blitz until smooth.
5. Add the butter and season well.
6. For the liquor, melt the butter in a saucepan. Add the flour and cook for 1 minute.
7. Gradually add the stock. Bring to the boil, stirring continuously.
8. Add the parsley, capers, tomatoes and vinegar. Season to taste and keep warm.
9. Grill the mutton for 20 minutes, turning half way through. Leave to rest for 10 minutes and then slice. Serve with the pease pudding and liquor.
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