Mutton chops with cumin & paprika

Method 1

Ingredients

2tsp smoked paprika

2tsp ground cumin

4 garlic cloves, finely grated

8 mutton chops

2tbsp rapeseed oil

1 lemon, quartered

parsley, chopped

For the chickpeas

2tbsp rapeseed oil

2 onions, thinly sliced

3 garlic cloves, crushed

200g roasted red peppers, thinly sliced

ground cumin

smoked paprika

100ml white wine

400g chickpeas, drained and rinsed

300ml vegetable or chicken stock

STEP 1

Mix the paprika, cumin and garlic together in a small bowl. Rub the mutton with 1 tbsp of the oil, then massage the spice mix into the meat. Leave to marinate for at least 1 hr. Will keep chilled overnight.

STEP 2

For the chickpeas, heat the oil in a frying pan over a medium heat and fry the onions with a pinch of salt for 10 mins until translucent but not coloured. Add the garlic, red peppers, cumin and paprika, and cook for 5 mins more. Pour in the wine and simmer until almost all the liquid has reduced, about 5 mins. Stir in the chickpeas and stock, and cook for another 10 mins.

STEP 3

If the chops have been in the fridge, bring them up to room temperature for up to an hour before cooking. Heat the oven to 180C/160C fan/gas 4. Heat the remaining oil in an ovenproof frying pan over a medium heat. Scrape any excess marinade from the chops, then fry fat-side down, holding the chops with tongs, to render the fat. Once the fat has started to colour and crisp at the edges, fry the chops on one side for 2 mins. Turn over and repeat, then transfer the pan to the oven and cook for 8-10 mins, or until the mutton has browned and the fat has rendered, but the inside is still a little pink. Remove from the oven and leave to rest for 5 mins.

STEP 4

Stir three-quarters of the parsley into the chickpeas, then spoon onto a serving platter. Arrange the chops on top and garnish with the remaining parsley and the quartered lemon.

Recipe tip

Mutton tends to be cheaper than lamb and it’s a cut often used by chefs, because it has great depth of flavour and lots of fat as the animal has had time to mature.

Method 2

Ingredients:

1. 4 mutton chops

2. 1 teaspoon cumin powder

3. 1 teaspoon paprika

4. 1/2 teaspoon garlic powder

5. 1/2 teaspoon onion powder

6. Salt and pepper to taste

7. 2 tablespoons olive oil

Instructions:

1. In a small bowl, mix together the cumin powder, paprika, garlic powder, onion powder, salt, and pepper.

2. Rub the spice mixture onto both sides of the mutton chops, ensuring they are evenly coated.

3. Heat the olive oil in a skillet over medium heat.

4. Add the mutton chops to the skillet and cook for about 4-5 minutes on each side, or until they reach your desired level of doneness.

5. Once cooked, remove the mutton chops from the skillet and let them rest for a few minutes before serving.

6. Serve the mutton chops hot with your favorite side dishes.

Comments

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