How about starting your Mutton journey with an autumnal roast of marinaded Mutton four-bone rack (to feed four modest appetites or two farmers!)
Marinade ideally for upto 6 hours in the fridge;
3 parts olive oil,
1 part soy sauce,
black pepper, mint (dried works fine), and garlic to taste.
Shake well before pouring over the Mutton and rub it in too.
Turn the joint as often as you can to get a good covering of the marinade.
If the weather is good enough for a BBQ then that is the ideal way to cook this joint. Otherwise for a medium rare result (ie slightly pink in the middle), into a heated oven fat-side up, bones down. First 15 minutes 210℃ (covered with a butter paper), than the final 10 minutes down to 180℃.
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