Aah! After two years of failed attempts to find mutton, my wife brought me to Kinderhook Farm, located four hours away from our house, and she made it happen! There will be many more mutton recipes in the future, but I figured I’d start off with a simple one that really showcases the flavour of the meat. I hope you enjoy!
We added an Asparagus Mint sauce (in the directions below) to the chops and served them over Roasted Eggplant and Feta Mashed Potatoes. However, these would go well paired with sauteed onions, a creamy horseradish sauce, a Garam Masala spice rub, and a host of side dishes like mashed potatoes, Mashed Celery Root, Mashed Turnip, or Garlic Butter Shredded Eggplant. I reckon that Shaved Brussels Sprouts would be a nice complement as well.
Time: 25 Minutes
- Mutton or Lamb Loin Chops
- For Asparagus Mint Sauce:
- Asparagus Spears (fresh is preferable, but in this case, frozen will work)
- Fresh Mint Leaves
- A splash of lemon juice
- About a half hour before you plan to cook, remove your loin chops from the fridge, sprinkle both sides with a little salt, and let them sit at room temperature.
- Preheat your oven to 350 degrees F.
- After your meat is to room temperature, heat a cast iron skillet, and when it’s nice and hot, melt a little butter in it to coat the bottom of the pan.
- When the butter is melted and hot, add your chops, and let them sear for about 4 minutes.
- Flip, and let them sear on the other side for another 4 minutes.
- Then, stash the pan in a 350 degree oven for about 8-10 minutes
- While the meat is roasting, steam some asparagus in the oven.
- Check the temperature with a thermometer. You’re looking for about 130-135 degrees F when it comes out of the oven.
- Remove from the oven, and set aside for 5 minutes (no less!)
- While the meat is resting, put your asparagus in a Ninja/Food Processor/Blender with your mint leaves, a little lemon juice, and a little water, and puree.
- Plate, devour, and enjoy!