Boiled leg of lamb with caper sauce

An easy and tasty way to cook a leg of lamb. Boil it in a pot of salted water until quite done. Must be a mistake, you’re thinking! But indeed, you boil it.

  • 1 leg of lamb

Weigh the meat and work out the cooking time:  If you like your meat cooked medium-well – with a nice pink sheen – you can bargain on about 12 – 15 minutes per 500 g. Get a pot ready in which boiling water can completely cover the meat. Add 10 ml salt per litre of water and bring to the boil. Put the meat in the boiling water and begin calculating the cooking time once the water starts to boil again. The water must keep simmering gently. When you take the meat out, it must rest at room temperature for 20 minutes before carving so that the meat juices can set.


  • 30 ml butter
  • 30 ml cake flour
  • 375 ml stock
  • 1 egg yolk
  • 30 ml cream
  • Salt and freshly ground black pepper to taste
  • 15 – 30 ml lemon juice
  • 30 ml capers
  • 60 ml butter

Melt butter in a small pot and combine with flour to form a smooth paste. Add the boiling stock and beat briskly with a metal whisk. Combine egg yolk with cream, salt, black pepper and lemon juice in a bowl. Add 125 ml of the hot stock, one drop at a time, to this mixture while beating continuously. Pour back into the pot with the stock in a thin stream, over medium heat, while you stir for 5 seconds. Take off the heat and taste for seasoning. Just before serving, stir through the capers and butter to enrich.