Best Boiled Leg Of Lamb With Lemon Caper Sauce Recipes

Lamb Piccata with Capers image

Yield Makes 4 servings

Number Of Ingredients 6

4 8- to 10-ounce lamb blade shoulder chops
1/2 cup all purpose flour
5 tablespoons (about) chilled butter
3/4 cup canned low-salt chicken broth
3 tablespoons fresh lemon juice
2 tablespoons drained capers

Steps:

Using small sharp knife, cut around lamb bones; discard bones, leaving 3 irregular pieces of meat from each chop. Cut off fat and sinew from each piece. Place lamb between sheets of waxed paper or plastic wrap. Using meat mallet, pound lamb to 1/3-inch thickness. Sprinkle lamb generously with salt and pepper. Coat lamb with flour; shake off excess. Melt 1 tablespoon butter in large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until brown and beginning to shrink, about 2 minutes per side, adding more butter to skillet as needed. Transfer lamb to platter; cover to keep warm. Add broth to skillet; boil until reduced to generous 1/3 cup, scraping up any browned bits, about 2 minutes. Add lemon juice. Reduce heat to medium-low; add 2 tablespoons butter 1/2 tablespoon at a time, whisking until melted before adding next piece. Stir in capers. Season with salt and pepper. Pour sauce over lamb and serve.

Boiled Leg of Lamb With Lemon-Caper Sauce image

Provided by Molly O'Neill

Time 3h30m

Yield 8 serving

Number Of Ingredients 17

1 whole leg of lamb (about 8 pounds), bone in
1 large onion, halved
2 carrots
1 stalk celery
2 sprigs thyme
3 bay leaves
1/2 teaspoon peppercorns
1 teaspoon kosher salt
4 tablespoons unsalted butter
3 tablespoons flour
1 cup hot milk
1 cup hot stock from lamb leg
3 tablespoons chopped, drained capers
2 tablespoons fresh lemon juice
Pinch cayenne pepper
Kosher salt and freshly ground white pepper to taste
3 tablespoons finely chopped parsley

Steps:

Have the butcher cut off the end of the bone of the leg so that it will fit in a large kettle. Place the leg and cut-off bone portion in a large kettle. Add the onion, carrots, celery, thyme, bay leaves, peppercorns and salt and cover with cold water. Place over medium-high heat, bring to a boil, adjust the heat and simmer, covered, until very tender, 2 1/2 to 3 hours. Remove the lamb leg. Strain the stock, measure out 1 cup and reserve the rest for another use. Discard the vegetables.
To make the sauce, melt the butter in a medium-size saucepan set over medium heat. Slowly stir in the flour, continuing to stir until no lumps remain. Slowly stir in the hot milk and 1 cup of hot stock. Cook, stirring constantly, until thick, about 3 to 4 minutes. Stir in the capers, lemon juice and cayenne and cook 1 more minute. Season to taste and stir in the parsley.
To serve, carve the leg into thin slices. Reheat the sauce over low heat if necessary and serve over the lamb slices.