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Ingredients

• 3 tbsp dijon mustard
• tsp paprika
• tsp ground turmeric
• tsp ground mace
• tsp cayenne pepper
• tsp ground white pepper
• 2 tsp lemon juice
• 2-3 tbsp olive oil
• 1 shoulder mutton, preferably Herdwick, about 1.5-2kg
• 3 onions, halved
• 750 ml bottle white wine
• crab apple jelly, to serve

• 6 onions
• butter, to taste
• 2 cloves garlic
• olive oil, for drizzling
• 2 sprigs thyme, leaves only

• 1.5 kg potatoes, peeled
• 1 handfuls chopped flat-leaf parsley
• about 40 g butter

Description

Matt Tebbutt Serves This Magnificent Mutton Dish With Roast Onions, Boiled Parsley Potatoes And Crab Apple Jelly

UK TV