Boiled Leg of Lamb With Lemon-Caper Sauce Recipe

Name: Boiled Leg of Lamb With Lemon-Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Have the butcher cut off the end of the bone of the leg so that it will fit in a large kettle.
2
Place the leg and cut-off bone portion in a large kettle.
3
Add the onion, carrots, celery, thyme, bay leaves, peppercorns and salt and cover with cold water.
4
Place over medium-high heat, bring to a boil, adjust the heat and simmer, covered, until very tender, 2 1/2 to 3 hours.
5
Remove the lamb leg.
6
Strain the stock, measure out 1 cup and reserve the rest for another use.
7
Discard the vegetables.
8
To make the sauce, melt the butter in a medium-size saucepan set over medium heat.
9
Slowly stir in the flour, continuing to stir until no lumps remain.
10
Slowly stir in the hot milk and 1 cup of hot stock.
11
Cook, stirring constantly, until thick, about 3 to 4 minutes.
12
Stir in the capers, lemon juice and cayenne and cook 1 more minute.
13
Season to taste and stir in the parsley.
14
To serve, carve the leg into thin slices.
15
Reheat the sauce over low heat if necessary and serve over the lamb slices.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 whole leg of lamb (about 8 pounds), bone in, 1 large onion, halved, 2 carrots, 1 stalk celery, and more.

Yes, Boiled Leg of Lamb With Lemon-Caper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Boiled Leg of Lamb With Lemon-Caper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions