Ingredients:
1 kg mutton leg
12 large tomatoes
1 beetroot
few leaves lettuce
1 cucumber
2 eggs, hard-boiled
1 tsp salt
25 ml vinegar
50 g butter
Mayonnaise:
1 egg yolk
1 tsp mustard
½ tsp salt
½ tsp sugar
10 ml vinegar
50 ml olive oil
Method:
* Preheat oven to gas mark 3/160º C. Have your butcher bone the mutton leg. Roll up and tie the leg tightly with string. Melt butter in roasting pan, add salt and place the mutton in it and roast in the oven for 1 – 1½ hours, (or cover the pan and allow to cook on low heat). When done, slice the roll thinly.
* Boil beetroot and slice. Dress with half the vinegar and ½ tsp salt. Slice tomatoes and dress similarly. Slice the cucumber and shred lettuce. Slice the hard-boiled eggs.
* For mayonnaise put the egg yolk into a china/glass bowl, add mustard, salt, sugar and vinegar and mix thoroughly. Add olive oil very slowly from a height stirring vigorously until smooth and thick.
* Place mutton slices in rows in the centre of a flat serving dish, arranging the shredded lettuce around the meat and then the tomato, beetroot and egg slices, and finally place the cucumber slices outermost and cover the dish with the mayonnaise.
* Serve chilled.
