Recipes, Mutton Recipes

Mutton w/ bitter herbs & honey

This was born of seeing scrawny sheep pushing through the dry shrubs of a warm mountain scene. The smell of sun scorched herbs in the air and the twinkling Aegean in the distance.

Mutton w/ bitter herbs & honey

Mutton w/ bitter herbs & honey

Recipe by

Serves 4

Ingredients

  • 2.5 kg Shoulder of Mutton

  • 1 tbsp coriander seeds

  • 4 tbsp extra virgin olive oil

  • 1 head of garlic cut horizontally through the middle

  • 2 large onions, peeled, halved and very finely sliced

  • 3 tbsp of dried sage

  • camomile from 6 teabags torn open or loose leaf equivalent

  • 1 tbsp of dried rosemary

  • 1 tbsp dried oregano

  • a few sprigs of fresh thyme

  • 2 small fig leaves, dried or fresh, optional

  • 3 large spilling tablespoons of dark runny honey

  • 1 bottle of dry white wine such as an Albariño

  • additional water

  • a heavy grind of black pepper

  • juice of one unwaxed lemon

Directions

  • Preheat the oven to 150°C Fan.
  • In a suitably sized casserole that owns a lid, dry fry the spice seeds over a medium heat until their smell comes to the nose. Do not burn them!
  • Add the olive oil and then taking care that it does not smoke, fry the two halves of garlic bulb flat side down until golden.
  • Add the onions and cook on a low heat until they are nothing short of pathetically soft and turning gold.
  • Turn off the heat.
  • Scatter half the herbs over the bottom of the pan and then place the mutton on top. Pour in the wine and water.
  • Add the other half of the herbs over the mutton.
  • If using fig leaves they should be tucked in the sides between the mutton and the pan.
  • Season the mutton with salt and the pepper.
  • Trail the honey all over the top of the mutton and then pass over with a little more olive oil.
  • Put the lid on and then bake in the oven for approximately 3 to 3.5 hours.
  • Check the mutton halfway through the sauce should be getting thicker.
  • After 3 hours turn the heat up to 180°C and remove the lid so that the mutton browns more and crisps.
  • The meat is done when a knife slides in easily.
  • Serve with the sauce, fried potatoes and maybe a Greek salad.