Well, this was a fun meal to make, and it’s the overlap of two of our crusades here at Olverindulgence! We’re determined to make Mutton go mainstream and also to encourage people to think outside the dessert box and use Rhubarb for Savory Recipes!
Had we decided to turn this into a savory pie, we would have hit the trifecta…but we feared that we would have “Olverdone it” for one meal. Instead, we served our chops with a classic Swiss Rösti.
Time: 40 Minutes
- Mutton Loin Chops (or Lamb Loin Chops)
- Rhubarb Stalks (we used 4)
- Fresh Mint Leaves
- Optional: Cream
- Cut any major excess fat off your chops (leave some for flavour and to prevent drying though), and then sprinkle both sides of your meat with a little salt.
- Wash and slice your rhubarb stalks, and cut your mint leaves into ribbons.
- Preheat your oven to 350 degrees F.
- Heat some butter in a sauce pan, and add your rhubarb. Stir intermittently.
- A few minutes into your rhubarb cooking, melt some butter in a cast iron pan, and when it’s hot, add your mutton or lamb loin chops. Sear for about 3-4 minutes
- Flip, and sear the other side for another 3-4 minutes.
- After the second sear, transfer your pan to the oven, and roast for about 10 minutes (you are looking for a minimum internal cooked temperature of 145 degrees F for medium rare).
- While your mutton/lamb roasts, turn your attention back to your sauce. By now, the rhubarb should have started to break down. Stir in your mint leaf ribbons. If you want a thinner sauce, add some water or cream as needed, and allow to cook down to your desired texture.
- When your meat reaches a safe internal cooked temp, remove it from the oven, and allow it to sit for a few minutes before transferring to your plate.
- Plate, devour, and enjoy!