Recipes, Mutton Recipes

Mutton shoulder w/ bitter herbs & honey

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Introducing a recipe inspired by the rugged landscapes and flavours of the Mediterranean hillsides: Mutton shoulder w/ bitter herbs and honey. Picture scrawny sheep traversing through dry shrubs against a backdrop of warm mountain vistas. Inhale the aroma of sun-scorched herbs wafting through the air, with the shimmering Aegean sea in the distance. This dish captures the very essence of the region, marrying the robust flavours of mutton with the delicate balance of bitter herbs and sweet honey. Get ready for a culinary journey that transports you to the heart of the Mediterranean with every bite.

Serves 6-8

Ingredients

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Directions

  1. Preheat the oven to 150°C Fan.
  2. 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!
  3. Add the olive oil and then taking care that it does not smoke, fry the 2 halves of garlic bulb flat side down until golden.
  4. Add the onions and cook on a low heat until they are nothing short of pathetically soft and turning gold.
  5. Turn off the heat.
  6. Scatter half the herbs over the bottom of the pan and then place the mutton on top. Pour in the wine and water.
  7. Add the other half of the herbs over the mutton.
  8. If using fig leaves they should be tucked in the sides between the mutton and the pan.
  9. Season the mutton with salt and the pepper.
  10. Trail the honey all over the top of the mutton and then pass over with a little more olive oil.
  11. Put the lid on and then bake in the oven for 3-hours.
  12. Check the mutton halfway through, the sauce should be getting thicker.
  13. After 3-hours turn the heat up to 180°C and remove the lid so that the mutton browns more and crisps.
  14. The mutton shoulder is cooked when a knife slides in easily.
  15. Serve with the sauce, fried potatoes and possibly a Greek salad.

Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.