Boiled leg of mutton with anchovy and parsley sauce recipe Recipes by Qin Xie - 17/03/201419/05/2020 This is a recipe from the Michel Roux Jr and Bordeaux wine partnership A long lost yet timeless classic, perfect alternative to a Sunday roast. If anchovies are not for you then it works just as well without but I find the little pungent saltiness works well with the robust flavour of the mutton. Serves 4 – 6 Ingredients: 1 leg of mutton, about 2kg 2 sticks of celery 2 onions, peeled and cut into quarters 2 bay leaves 1 tbsp allspice berries A handful of parsley stalks Salt For the sauce: 4 tbsp lamb fat 2 onions peeled and chopped 1 heaped tbsp plain flour 300ml lamb stock 250ml single cream Ground white pepper 1 bunch of parsley, coarsely chopped 20 good-quality anchovies in oil, rinsed and coarsely chopped Juice of 2 lemons Method: For the mutton: Cover the leg of mutton with water and bring to the boil. Skim, then add the prepared vegetables, bay leaves, spice, parsley and seasoning. Turn down to a very gentle simmer, and cook for about 2 hours or until tender. Leave to cool in the stock for 2 hours. It will still be just the right temperature for eating. Carve the lamb at the table and serve with the sauce. For the sauce: Skim off and strain some of the fat on the top of the lamb cooking pot. Use 4 tablespoons of this tasty fat to sweat the onions until tender. Add the flour and stir in well. Over a high heat, gradually pour in 300ml of the lamb stock from the mutton and mix well to avoid any lumps. Add the cream and simmer for 5 minutes. Just before serving the lamb, season the sauce with a generous amount of white pepper and add the parsley, chopped anchovies and lemon juice. My Bordeaux Wins Pick: Médoc Médoc wines are synonymous with lamb, in particular the renowned Pauillac lamb. This is why I have chosen a full bodied, robust Médoc to accompany this dish. Predominately made with the Cabernet Sauvignon grape, this wine is bursting with rich dark fruits and spice.