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Ingredients

• 1 boned shoulder mutton
• 1 lemon, zest and juice
• 2 shallots, finely diced
• 1 tbsp thyme, leaves onlychopped
• 1 tbsp mint leaves, chopped
• 1 tbsp garlic, chopped
• 2 tbsp olive oil
• 2 tsp sea salt

• 250 g dried yellow split peas
• 500 ml lamb stock, or vegetable stock
• 1 bay leaf
• 1 small onion, cut in half
• 1 small carrot
• 100 g butter
• black pepper

• 25 g butter
• 25 g plain flour
• 300 ml 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

Description

Paul Bloxham Adds A Contemporary Touch To Enhance Some Good Old Fashioned Flavours In This Recipe For Grilled Mutton With Pease Pudding

UK TV