Worcestershire Seared Mutton Loin Chops

We built this mutton recipe to accompany a side dish we were really excited about (backwards, no?). I had my heart set on trying to make Rösti from fresh pumpkin, and so I wanted a strongly flavoured protein dish to accompany. Well, that Rösti failed (will be playing with the idea to perfect it moving forward…), but all was not lost, as this way to prepare Mutton Loin Chops was a winner!

We served our chops with the aforementioned Pumpkin Rösti and steamed peas. However, it would also pair very nicely with mashed potatoes, Garlic Butter Shredded Eggplant, or Roasted Acorn Squash and Garlic Snow Peas or Roasted Asparagus.

Time: 20 Minutes


  • Mutton Loin Chops (or Lamb Loin Chops)
  • Butter
  • Worcestershire Sauce


  • About a half hour before you plan to start cooking, give your mutton loin chops a quick salt sprinkle on both sides and set aside.
  • When you’re ready to cook, heat some butter in a pan, and when it’s hot, add your mutton!
  • Cook for about 3-4 minutes on the first side, and then pour some Worcestershire sauce into the pan, and cook for another 2-3 minutes.
  • Flip! By this point, your mutton should be nicely browned on the first side.
  • Cook on the second side until your chops reach a minimum internal temperature of 145 degrees F (or up to 165 for well done if you prefer a jaw workout as you eat). Pour a little more Worcestershire into the pan as needed.
  • Plate, devour, and enjoy!

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