Grilled shoulder of mutton with pease pudding and liquor

Method

1. Trim the excess fat away from the mutton and place into a bowl with all of the marinade ingredients. Leave for at least 20 minutes, preferably overnight.

2. Soak the split peas in water overnight.

3. Drain the peas and place in a pan with the halved onion, carrot, bay leaf and 300ml of the stock. Bring to the boil. Cover and simmer for 45 minutes or until fork tender. Stir occasionally, adding extra stock as required.

4. Transfer the peas to a food processor and blitz until smooth.

5. Add the butter and season well.

6. For the liquor, melt the butter in a saucepan. Add the flour and cook for 1 minute.

7. Gradually add the stock. Bring to the boil, stirring continuously.

8. Add the parsley, capers, tomatoes and vinegar. Season to taste and keep warm.

9. Grill the mutton for 20 minutes, turning half way through. Leave to rest for 10 minutes and then slice. Serve with the pease pudding and liquor.

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Ingredients

For the mutton

1 boned shoulder mutton
1 lemon, zest and juice
2 Shallots, finely diced
1 tbsp thyme leaves, chopped
1 tbsp mint leaves, chopped
1 tbsp Garlic, chopped
2 tbsp Olive oil
2 tsp sea salt

For the pease pudding mash

250g dried yellow split peas
500ml lamb stock, or vegetable stock
1 bay leaf
1 small onion, cut in half
1 small carrot
100g Butter
salt and fresh ground black pepper

For the parsley, caper and tomato liquor

25g Butter
25g plain flour
300ml lamb stock, or chicken stock
2 tbsp fresh curly English Parsley, chopped
2 tbsp capers
2 Tomatoes, skinned, deseeded and chopped
3 tsp white balsamic vinegar, or to taste

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