Boiled Lamb With Caper Sauce
|Lamb neck||2 1⁄4 Pound (1 Joint Of Best End, About 1 Kilogram)|
|Salt||10 Milliliter (2 Level Teaspoon)|
|Cold water||1 1⁄4 Pint (700 Milliliter)|
|Onions||4 Small, skinned|
|Carrots||4 , pared and quartered|
|Celery stick||2 , washed and halved|
|Butter/Margarine||1 Ounce (25 Gram)|
|Flour||45 Milliliter (3 Level Tablespoon)|
|Milk||1⁄4 Pint (150 Milliliter)|
|Capers||30 Milliliter (2 Tablespoon)|
|Vinegar||10 Milliliter (2 Teaspoon, From Capers Bottle)|
Trim the joint, weigh it and calculate cooking time, taking into account the thickness of the joint.
Put the trivet in the pressure cooker and put the trimmed joint on it.
Sprinkle in the salt and pour on the water.
Bring to the boil uncovered and remove any scum.
Add a small amount of each vegetable, cover with the lid and bringto high (15 lb) pressure.
Cook for about 18-30 minutes (according to weight and thickness of the joint).
Five minutes before the end of the calculated cooking time, reduce pressure quickly and add the rest of the vegetables.
Bringto high (15 lb) pressure again and cook for 5 minutes.
Reduce pressure quickly.
Place the meat on a serving dish and surround with the vegetables.
Keep the meat hot.
Strain the stock to use for the sauce.
Melt the fat in a pan and stir in the flour.
Cook for 2-3 minutes, remove from heat and gradually stir in 300 ml (1/2 pint) of the hot lamb stock and the milk.
Return pan to the heat and bring to the boil, stirring until the sauce thickens.
Stir in the capers with 10 ml (2 tsp) vinegar.
Adjust seasoning and serve with the meat.