Provided by: SmallRecipe.com
Total time: 1 hours 0 minutes
Cook time: 30 minutes
Yield: 3 servings
|Three 26-ounce mutton chops|
|3 ounces canola oil, plus more for drizzling|
|6 ounces mutton trimmings, cut into small cubes|
|3 tablespoons chopped shallots|
|1 tablespoon thinly sliced garlic|
|4 ounces white wine|
|4 cups veal stock|
|1 bunch fresh mint|
|Freshly ground black pepper|
|Sauteed escarole, for serving|
- Preheat the oven to 450 degrees F and the broiler to as high as it will go.
- Sprinkle the chops with salt and place them on a baking sheet. Drizzle some oil on the meat and place under the broiler until the first side browns. Turn the chops over and brown the second side. Pour off the fat and finish cooking in the oven, turning occasionally, until a thermometer inserted in the meat reaches 125 degrees F for medium rare, 30 to 35 minutes.
- While the meat cooks, make the mint lamb jus. In a stainless steel saucepan set over medium heat, add 3 ounces of the canola oil. When hot, add the mutton trimmings and cook until golden brown. Pour out half of the fat from the saucepan and add the shallots; continue to cook until the shallots soften. Add the sliced garlic and cook for 30 seconds. Pour out any remaining oil in the pan and deglaze with the white wine and reduce by half. Add the veal stock and bring to a simmer, skimming any froth that rises to the surface. Simmer until the liquid reaches sauce consistency, 20 minutes.
- Add the mint and steep for 10 minutes. Rest the meat for 5 to 8 minutes.
- Season the jus with salt and black pepper, then strain through a fine chinoise.
- Plate each mutton chop with some au jus and sauteed escarole, then serve.
How to make Mutton Chop Masala.
Categories: Main – Course – Mutton
Prep time: 10 minutes
Cook time: 40 minutes
|Mutton chops,Oil,Cloves,Black peppercorns,Green cardamoms,Cinnamon,Onions,Ginger-garlic paste,Green chillies,Turmeric powder,Red chilli powder,Juice of 1 lemon,Tomato puree,Garam masala powder,Salt,Fresh mint leaves,Yogurt,|
- Heat oil in a non-stick pan. Add cloves, peppercorns, cardamoms and cinnamon and sauté well.
- Add onions, mix and sauté till translucent. Add mutton chops and mix. Add ginger-garlic paste, mix and sauté well. Cover and cook for 4-5 minutes.
- Add green chillies, mix, cover and cook for 10-15 minutes. Add turmeric powder, chilli powder and lemon juice and mix well.
- Add tomato puree, mix well and cook for 2-3 minutes. Add garam masala powder and salt and mix.Add mint leaves and yogurt, mix and cook till fully done.
- Garnish with coriander leaves and serve hot.
These Pan-Roasted Mutton Chops with Salsa Verde make for a perfect springtime entree, and may just introduce you to your new favorite cut of meat. If lamb’s distinctly potent flavor is just a bit much for you, a mutton chop is the underrated cut you need to try. Mutton, which simply refers meat from a mature sheep (over 12 months in age) as opposed to lamb (under 12 months in age), is incredibly rich and savory, but is notably milder when it comes to that signature lamb-y flavor. Just imagine the hybrid of a lamb chop and a pork chop, and there you have it—the meaty and marvelous mutton chop. And because sheep loves a bright, herbaceous sauce (think lamb and mint sauce), we dressed these chops up with a vibrant green salsa featuring mint, parsley, and scallions.
Provided by: SmallRecipe.com
Total time: 30 minutes
Yield: Serves 4 (serving size: 1 mutton chop, about 2 Tbsp. mint salsa verde)
|2 tablespoons chopped fresh mint|
|2 tablespoons chopped fresh flat-leaf parsley|
|2 tablespoons thinly sliced scallion|
|2 tablespoons white balsamic vinegar|
|1 garlic clove, sliced|
|¼ cup, plus 2 Tbsp. extra-virgin olive oil, divided|
|¾ teaspoon kosher salt, divided|
|4 (4-oz.) mutton loin chops|
|½ teaspoon black pepper|
|¼ cup unsalted butter|
|4 thyme sprigs|
- Stir together mint, parsley, scallion, vinegar, garlic, 1/4 cup of the oil, and 1/4 teaspoon of the salt in a small bowl. Set aside.
- Heat remaining 2 tablespoons oil in a large skillet over medium-high. Sprinkle mutton chops evenly with pepper and remaining 1/2 teaspoon salt. Cook until browned, 6 to 7 minutes per side. Move mutton chops to 1 side of skillet, and place butter and thyme sprigs on opposite side. Cook, stirring butter mixture often, until butter melts and forms a sauce. Spoon sauce over mutton chops, and cook, basting often with sauce, until a meat thermometer inserted in thickest portion of chop registers 135°F. Remove and discard thyme sprigs. Serve mutton chops topped with mint salsa verde.